After coming home from pretty much three trips back to back, I’ve been dying for a hearty home cooked meal. While it was fun eating takeout and at restaurants, I was really craving something that reminded me of home. When I got back from my trips, I was practically working non-stop so it was back to take out and fast food. Finally the other night I had a chance to run out to my local Loblaw and picked up some items so I could make myself a nice easy hearty pork and beef chili!
I seriously love grocery stores that are opened 24 hours since 1. no lines late night and 2. I was able to get my groceries in the evening. Anyways, I usually have the ingredients for chili on hand but I had used it all up for my last batch.
For this recipe, I use both ground pork and ground beef because two meats makes it twice as delicious right? Ha! Anyways, the first time I made chili, I only had 1 pound of each meat so I threw them in together. I ended up enjoying it so that’s just how I make mine now 😉
For this recipe, you’ll need a big wok or a deep pan if you plan on browning your ingredients before placing it into your slow cooker. I used the Stay or Go Programmable 5 Quart Slow Cooker from Hamilton Beach and a large metal wok. Once again, the slow cooker is my favourite since I can just spend 15 minutes before bed prepping then set it for 8 hours aka I’ll wake up with delicious chili!
Anyways, enough of my chit chat, here’s my go-to hearty pork and beef chili recipe!
Hearty Slow Cooker Pork and Beef Chili
- 1 tablespoon of cumin
- 1.5 tablespoon of paprika
- 4 tablespoon of chilli powder and then I freehanded some more
- 1 onion chopped
- 6 garlic cloves finely diced
- salt and pepper
- 1 lb lean beef
- 1 lb lean pork
- 1 can of pinto beans
- 1 can of black beans
- 1 can of kidney beans
- 1 can of diced tomatoes
- 1 can of tomato paste
In a pan, put in your onion, garlic, and dry seasoning for around 3 minutes before putting in the pork and beef.
Cook the meat (don't forget to break it up) until lightly browned before transferring it into the slow cooker.
Then pour in your beans (3 cans is a lot of liquids so pick one to drain), diced tomato, tomato paste, and add more chilli powder, salt, and pepper if you desire.
Set for 8 hours on low.
Optional: Grate on cheese and a dollop of sour cream before serving if desired
Simple right? I know others tend to have more complicated chilis but I like keeping mine simple. Most of the dry ingredients I always have on hand and whenever canned beans are on sale, I tend to stock up! Keeping the recipe simple, I can make it whenever I’m in a pinch and need something for a potluck or am craving something hearty.
QOTD: What do you like to put in your chili?
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