Delicious Homemade Chili with Pork and Beef Recipe

Updated on March 17, 2016
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!"

Ingredients

  • 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

Instructions

Start off by browning the meat. While they are cooking, saute the onion and bell peppers. When the meat is browed, 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.

Questions & Answers

    Let us know how the recipe turned out for you!

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      • profile image

        Cassi 7 weeks ago

        How many people do you think this recipe will serve?

      • profile image

        Jennifer 17 months ago

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

      • profile image

        King 17 months ago

        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

      • profile image

        Nancy 18 months ago

        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.

      • profile image

        Jeff 19 months ago

        What size pot ?

      • profile image

        Kelsi 19 months ago

        Do u drain your beans?

      • profile image

        Rt3 20 months ago

        May taste good but not chili if beans in it

      • profile image

        Lauren McBride 3 years ago

        Awesome chili! Thank you for a wonderful recipe.

      • crazyhorsesghost profile image
        Author

        Thomas Byers 3 years ago from East Coast , United States

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

      • profile image

        Anne 3 years ago

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

      • profile image

        Carrie 3 years ago

        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!!

      • crazyhorsesghost profile image
        Author

        Thomas Byers 3 years ago from East Coast , United States

        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.

      • profile image

        ash 3 years ago

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

      • profile image

        ash 3 years ago

        Sorry misread! I got it :)

      • profile image

        ash 3 years ago

        What kind of Pork sausage? Bulk?

      • crazyhorsesghost profile image
        Author

        Thomas Byers 3 years ago from East Coast , United States

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

      • profile image

        j wade 3 years ago

        Are you supposed to cover it while it cooks?

      • crazyhorsesghost profile image
        Author

        Thomas Byers 3 years ago from East Coast , United States

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

      • profile image

        Runnergirl2k from Katy, TX 3 years ago

        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!

      • crazyhorsesghost profile image
        Author

        Thomas Byers 3 years ago from East Coast , United States

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

      • profile image

        runnergirl2k 3 years ago

        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!

      • crazyhorsesghost profile image
        Author

        Thomas Byers 3 years ago from East Coast , United States

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

      • profile image

        Miranda 3 years ago

        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?

      • crazyhorsesghost profile image
        Author

        Thomas Byers 3 years ago from East Coast , United States

        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 profile image

        Tara Surface 3 years ago from Forney, Texas

        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.

      • crazyhorsesghost profile image
        Author

        Thomas Byers 3 years ago from East Coast , United States

        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.

      • profile image

        Samantha 3 years ago

        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!

      • profile image

        Steph 4 years ago

        Amazing!!!

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