Fall-apart chunks of pork AND beef in a thick, rich sauce with tender beans and a little warming heat. This slow cooker chilli is made for those cold Winter evenings.
I batch cook this chilli con carne (no kidding, last time I had TWO crockpots on the go at the same time), so I can freeze plenty of it and always have some on hand for a comforting dinner.
Things I love about this chilli:
- Despite the fact that it’s made in the slow-cooker and looks a little bit like stew, the kids (and everyone else) LOVES it. Why do kids have an aversion to the word stew??
- If you’ve got a searing function in your slow cooker (this is my slow cooker (<– affiliate link), it’s a one-pot dish.
- It’s versatile! Serve it:
- With rice or tortilla chips/crisps
- Serve over chips (try my air-fryer chips) or baked potatoes
- Wrap it up in soft tortillas with rice, salsa etc. for burritos
- Add it to a big food flask and take it out on chilly winter walks with little plastic bowls, spoons and grated cheese and you’ll be praised endlessly.
📋 Ingredients
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP I add a couple of chunks of dark chocolate to this chilli. You can’t taste the chocolate, it simply adds more depth of flavour and richness.
I’ve included some suggestions for toppings. Go with your favourites. Personally I like to add all of them!
🍽️ What to serve with chilli
- Boiled rice
- Tortilla chips (I like to serve them crushed on top)
- Sliced or finely diced red onion (marinated onions are great too)
- Sour cream
- Grated cheddar
- Chopped fresh coriander (cilantro)
- Sliced red chilli (I like Fresno chillies as they’re relatively mild. Jalapenos are great too)
- Avocado! I forgot that on the photos!
🍲 More fantastic slow-cooker recipes
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Slow Cooker Pork and Beef Chilli
Fall-apart chunks of pork AND beef in a thick, rich sauce with tender beans and a little warming heat.
Ingredients
The Chilli:
- 500 g (1.1 lbs) braising beef cut into 2cm cubes
- 500 g (1.1 lbs) pork shoulder cut into 2cm cubes
- 3 tbsp plain (all-purpose) flour
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp oil
- 1 large onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1 tsp ground coriander
- 1 tsp mixed herbs
- 1 tsp smoked paprika
- 2 tsp cumin
- 1 tsp ground ginger
- 1 tsp hot chilli powder
- 1 tsp chipotle paste
- 1 chopped fresh chilli more if you like it hotter (I use fresno chillies)
- 2 tbsp tomato puree (paste in the USA)
- 2 tbsp Worcestershire sauce
- 300 ml (1 1/4 cups) beef stock
- 2 x 400 g (2 x 14 oz) tinned finely chopped tomatoes (I like Mutti Polpa variety)
- 2 chunks dark chocolate
- 2 tbsp fresh coriander/cilantro chopped
- 400 g (14 oz) can kidney beans drained and rinsed
- 420 g (15 oz) can mixed beans in tomato or chilli sauce (or you can use mixed beans in water, then drain and rinse before adding)
Serve with (choose your favourites!):
- boiled rice or tortilla chips
- 1 freshly chopped coriander (cilantro)
- sour cream
- chopped fresh chillies
- thin slices of red onion
- grated strong cheddar cheese
Instructions
- Place the chunks of pork and beef in a bowl and sprinkle on the flour, salt, and pepper. Toss together to coat the meat in the flour.500 g (1.1 lbs) braising beef, 500 g (1.1 lbs) pork shoulder, 3 tbsp plain (all-purpose) flour, 1/4 tsp salt, 1/4 tsp black pepper
- Heat up the oil in a large frying pan (skillet), over a high heat. Alternatively, if your slow-cooker has a searing function, heat the oil in the slow cooker on the searing setting and do all the frying directly in the slow cooker.3 tbsp oil
- Add the pork and beef to the frying pan and cook for 5-10 minutes, stirring occasionally, until browned.
- Add the chopped onion to the pan and cook on medium/high for 5 minutes until softened.1 large onion
- Add in the garlic and cook for a further minute.3 cloves garlic
- Add in the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, fresh chilli, tomato puree, and Worcestershire sauce. Give it a stir and cook for 2 minutes.1 tsp ground coriander, 1 tsp mixed herbs, 1 tsp smoked paprika, 2 tsp cumin, 1 tsp ground ginger, 1 tsp hot chilli powder, 1 tsp chipotle paste, 1 chopped fresh chilli, 2 tbsp tomato puree, 2 tbsp Worcestershire sauce
- Add in the stock and tinned tomatoes. Bring to the boil, then transfer everything to your slow cooker (crockpot) and cook on high for 5-6 hours or low for 6-7 hours.2 x 400 g (2 x 14 oz) tinned finely chopped tomatoes, 300 ml (1 1/4 cups) beef stock
- Forty-five minutes before the end of cooking, add in the dark chocolate, fresh coriander, kidney beans, and mixed beans. Give them a stir and allow the chilli to simmer for cook in the slow cooker for another 45 minutes.2 chunks dark chocolate, 2 tbsp fresh coriander/cilantro, 400 g (14 oz) can kidney beans, 420 g (15 oz) can mixed beans in tomato or chilli sauce
- Serve the chilli with your favourite accompaniments and toppings.boiled rice or tortilla chips, 1 freshly chopped coriander (cilantro), sour cream, chopped fresh chillies, thin slices of red onion, grated strong cheddar cheese
Video
Notes
Slow Cooker
I cook this in a large (5.6 litre/6-quart) slow cooker, using the searing function for the frying part of the recipe.
This is the slow cooker (<– affiliate link) I have.
Can I cook it in the oven?
Yes, make it in the same way, but instead of cooking in the slow cooker, add to to a casserole pan with a lid and cook in the oven at 160C/325F for 3-4 hours, until the beef and pork is very tender. Check every hour or so to ensure the sauce isn’t running dry. Top up with a splash of boiling water if it’s starting to look dry.
Can I make it ahead?
Yes, this recipe can be made ahead, then cooled, covered and refrigerated for up to 3 days.
Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout.
Can I freeze it?
Yes, make the recipe, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat, as per the make-ahead instructions above.
How to scale down this recipe
I cook this recipe in a large (5.6 litre/6-quart) slow cooker. I make it in a big batch, then usually freeze half for later.
However, if you want to halve this recipe to serve 4 people, it’s better to do it in a smaller slow cooker. You can halve all of the ingredients, but the cook-time will still be the same.
Nutritional Information is approximate, per serving (based on this recipes serving 8 people), NOT including toppings/serving suggestions.
Nutrition
Calories: 373kcal | Carbohydrates: 33g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 681mg | Fiber: 9g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can this recipe be made in an Instant Pot? If so, what adjustments should be made, please?
Can you omit the dark chocolate ?