Updated date:

Delicious Homemade Chili With Pork and Beef Recipe

Thomas is an award-winning chef known for his barbecue and chili. In 1998, he was named 3rd best chef in Florida.

Are you looking for a chili recipe that will have people saying, "Wow this is the best chili I ever ate!"? Then this is the recipe for you.

Are you looking for a chili recipe that will have people saying, "Wow this is the best chili I ever ate!"? Then this is the recipe for you.

I love cooking chili and I love finding new and exciting recipes. Here is a delicious, quick, and easy chili recipe that everyone will enjoy.

The first time I saw made this chili I used a few different ingredients. Over time I worked at it so that now, when people try it, they say, "Wow! This is great chili!"


  • 1 pound ground pork
  • 1 pound lean ground beef
  • 1 cup purple sweet onion, chopped fine
  • 1 cup green bell pepper, chopped fine
  • 2 cans kidney beans
  • 1 tablespoon chili powder
  • 1 tablespoon ground cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 28-ounce can diced tomatoes
  • 8 cups beef broth
  • 1 6-ounce can tomato paste


Start off by browning the pork and beef. While it is cooking, saute the onion and bell peppers. When the meat is browned, drain well and place in a large stock pot. Add the onions, peppers, and all other ingredients. Bring to a boil and then reduce heat to medium. Allow to cook for at least two hours on medium heat, stirring often.

When you are ready to serve, place hot chili into a bowl where you have already placed a heaping tablespoon of grated cheddar cheese. Top each serving with a tablespoon of sour cream and some fresh chopped parsley. Serve with corn bread for an extra tasty treat.

Tip: I use McCormick chili powder, but you can use your favorite brand.

Let us know how the recipe turned out for you!

Sarah on October 19, 2019:

I also substitute the kidney beans for chili pinto beans. Im not much for kidney beans

Sarah on October 19, 2019:

I made this and used a chili kit instead of the seasoning listed. Sooo good !

Shara on October 09, 2019:

Love this chili. I only add a teaspoon of the Cayenne pepper and chili powder Cayenne pepper and chili powder. Otherwise it’s way to spicy

Cassi on April 25, 2018:

How many people do you think this recipe will serve?

sharon on January 06, 2018:

great cooked in cast iron on the wood stove

Stephanie on December 31, 2017:

Had to add sour cream to cut the spice, my family didn't like it that spicy. I'll adjust the cayenne next time, but this chili is fantastic!

Jennifer on January 06, 2017:

I tryed making this tonight and everyone liked it my kids wouldn't try it but we loved it thanks for sharing!!

King on December 31, 2016:

I just made this exactly like directions only used 6 cups of beef broth . It's not thick at all and taste like beef broth

Nancy on December 03, 2016:

Chili was awesome! Just used 4 cups of broth. Everything else was perfect amounts. My husband loved it. I did simmer for a few hours.

Jeff on November 10, 2016:

What size pot ?

Kelsi on November 05, 2016:

Do u drain your beans?

Rt3 on October 24, 2016:

May taste good but not chili if beans in it

Claire on February 06, 2016:

What do you mean by "purple sweet onion"? Is this a true purple or red onion or a sweet onion like a vidalia onion? Or something else? Thank you!

Monik on January 13, 2016:

I made this a lot of times ..I use water instead of broth since I am paleo and its hard to find broth without sugar added.. The flavor its great..2 thumbs up!!!

Eileen on January 02, 2016:

Second time making this chili. Love it! Only used 32 oz. Of beef broth and slightly undermeasrued on the dry ingredients.

Jessica on December 07, 2015:

How many does this recipe serve? Trying to decide if I should double it...thanks!

Kandice on December 02, 2015:

Holy cayenne pepper!! I love spice, but I think I have to cut it down by half at least. It was however the best tasting chili I've ever had!

Lynsey on November 19, 2015:

Well. I wish I would have read these comments before I made it. The 8 cups wasto much liquid, and it's way to thin.....for chili. It's more of a hamburger soup consistency right now. Also, I added the tbsp of cayenne, and it is WAY to spicy. Even probably too hot for the fire hall, where this will be headed.

Any way to Thicken it up? And how to cut the heat in the entire pot?

Savannah on November 10, 2015:

I want to make this recipe tomorrow night... How many servings does it make?

LS on November 01, 2015:

What! No cumin? It's not chili without the cumin!

Chuck on October 30, 2015:

How many people will this recipe feed?

liciadag on October 23, 2015:

How many will this serve? I'm cooking for 12.

Kerry on October 03, 2015:

i am making the chili as we speak and I think it's going to be wonderful!!! I like hot and beans in my chili. Let's see if the husband likes it and I will let you know tomorrow. Thanks for posting it!!

Paula on September 30, 2015:

I was curious about cooking tomato based dishes in iron skillet. Mine always has a funny taste. Someone said it reacts to the iron ?????? Did anyone else notice this??

Brittany on September 21, 2015:

LOVED the recipe. The only things i do different is, double the tomato paste(12oz), half the beef broth(4 cups), no cayenne pepper. I love spicy food but the chili powder is more than enough for me. Also, depending on my mood, i like to put a little sour cream or ranch on top to cool it down a little. ALWAYS SERVED WITH CORN BREAD;)

Karen on February 25, 2015:

made chili tonight, was way too spicy for me. Wish I had listened to my gut when I put in the cayenne pepper. What can I add to cool it done now?

Lauren McBride on January 03, 2015:

Awesome chili! Thank you for a wonderful recipe.

Thomas Byers (author) from East Coast , United States on December 30, 2014:

Add sour cream in the bowls of chili if it is to hot for you.

Anne on December 30, 2014:

Wish I wouldn't have put so much cayenne pepper. A little too hot for me.

Carrie on December 29, 2014:

This chili was fantastic! I followed receipe to a T and it was perfectly spicy. If you don't like tingle on your tongue, you can cut your cayenne in half. Also, adding sour cream to individual bowls helps calm the spice a bit. My new fav chili!!! Thank you!!

Thomas Byers (author) from East Coast , United States on December 20, 2014:

You can try it in a crock pot but I'm not sure you will ever get it to cook down like it needs to at the end. You could cook it in a crock pot and finish it in a regular pot. Or add a 6 oz. can of tomato paste about an hour before you serve it if you need to cook it in the crock pot.

ash on December 20, 2014:

Do you think this recipe would be ok in the crockpot on low for 6-8hr?

ash on December 20, 2014:

Sorry misread! I got it :)

ash on December 20, 2014:

What kind of Pork sausage? Bulk?

Thomas Byers (author) from East Coast , United States on December 04, 2014:

You can but leave the lid slightly off. Be sure to stir from the bottom often.

j wade on December 03, 2014:

Are you supposed to cover it while it cooks?

Thomas Byers (author) from East Coast , United States on November 18, 2014:

Thanks for the report and kind words. It is a really wonderful chili.

Runnergirl2k from Katy, TX on November 18, 2014:

This chili was so yummy. I just made it last night and we had it for lunch today and it's gone!! I ended up using about 6 cups of broth instead of 8, but it would still be great if you wanted to use 8. The taste is delicious even the day after! Highly recommend this recipe!

Thomas Byers (author) from East Coast , United States on November 17, 2014:

I'm sure it will turn out very nice for you. Let me know. Thanks for your comment.

runnergirl2k on November 17, 2014:

I'm making this tonight and I'll let you know how it turns out. I didn't use as much broth as it stated as it seemed like it would be too much and I left out the cayenne all together...my family doesn't care for the spice like I do. It's my first time, so we shall see!

Thomas Byers (author) from East Coast , United States on November 17, 2014:

It would really depend on the size of bowl or serving your going to be serving.

Miranda on November 17, 2014:

Going to try this, this week! Texas has been getting chilly weather these last few weeks. Time to bust out a great chili. How many servings would you say this makes?

Thomas Byers (author) from East Coast , United States on November 02, 2014:

Cooking the chili down also helps with the broth and reduces the broth. I cook my chili down until the broth is thick.

Tara Surface from Forney, Texas on November 02, 2014:

I love the chili! I chose not to put any cayenne pepper in my recipe because I don't like spicy food. I agree with Samantha about too many beans and too much broth. The meat is great. I made some corn bread to go with it and it was great. I didn't drain any of the beans or dice tomatoes, so by cutting back on the broth might make it a little less soupy.

Thomas Byers (author) from East Coast , United States on November 01, 2014:

Samantha everyone has their own tastes. I did cook this chili in West Texas when it won several prizes and they like their chili hot. I was asked to make it with beans for that particular chili cook off because many of the judges were from up north where beans are always added to chili. It would be great made with no beans. Thanks again for your comment. I also cook my chili down until it is thick. This is why most chili recipes won't work for the crock pot.

Samantha on November 01, 2014:

This chili was awesome, but I wouldn't add so much cayenne pepper! If you do it's hot enough that even I can't hardly eat it & I love spicy foods! Also, doesn't need so much beef broth or beans! I done about 6c of broth (unless you want it soupy!) & 1 can of beans, but I'd still cut it down to about a half can of beans. This is really good & super easy to make!

Steph on April 05, 2014:


Related Articles