Spicy Beef and Pork Chili with Beans and Fresh Toppings
This Spicy Beef and Pork Chili is hearty, bold, and full of comfort. Made with flavorful ground beef, chipotle chilies, beer, and a blend of warming spices, it’s the perfect cozy meal for chilly evenings or casual gatherings. The beans add richness and texture, while the fresh toppings — cilantro, tomato, avocado, red onion, sour cream, and melty cheese — make every bowl vibrant and satisfying. This recipe serves 6–8 people and tastes even better the next day.
Ingredients
Chili
- 1 kg ground beef or beef–pork mix about 15% fat
- 1 tbsp canola oil or lardon
- 4 - 5 garlic cloves minced (about 3 tbsp)
- 2 onions finely chopped (about 2 dl / ¾ cup)
- 400 g crushed tomatoes
- 3 dl 1¼ cups strong beef stock
- 330 ml (one can) beer
- 2 tbsp chili powder
- 1 tbsp ancho chili powder
- 2 chipotle chilies in adobo minced
- 1 tbsp ground cumin
- 1 tbsp caraway or an extra tsp of cumin if preferred
- 2 tbsp paprika (smoked)
- 1 tbsp dried oregano
- 2 tsp cocoa powder unsweetened
- 1 tbsp agave syrup or 2 tsp sugar
- 1-2 tsp hot sauce to taste
- 2 tbsp cornmeal
- 2-3 tbsp water
- 1 can kidney beans rinsed
- 1 can brown beans rinsed
Toppings
- Fresh cilantro, roughly chopped
- 2 Serrano or Jalapeno chilies cut into slices
- 2 tomatoes cut into chunks
- 2 avocados cut into chunks
- 1 red onion finely chopped
- Sour cream
- Monterey Jack, Emmental or other melting cheese (queso fresco, mozzarella, or feta are great too)
- 1 lime cut into wedges
Instructions
Brown the meat:
- In a large skillet, brown the ground meat in oil in two batches until nicely caramelized. Transfer to a large pot or Dutch oven.
Cook the aromatics:
- Remove excess fat from the pan, leaving about 2 tablespoons. Add the chopped onions and garlic, and sauté for 3–4 minutes until soft. Add to the meat.
Toast the spices:
- In the same pan, lightly toast the chili powders, cumin, caraway, and paprika, for about 30 seconds until fragrant. Add the oregano, minced chipotle chilies and crushed tomatoes. Stir well.
Build the sauce:
- Add the beef stock and bring to a gentle simmer. Stir in the agave syrup (or sugar) and hot sauce. Pour this mixture over the meat and onions in the pot.
- Stir in the cocoa powder and beer. Bring to a boil, then cover and place the pot in the oven. Cook at 160°C (325°F) for about 2 hours.
Finish the chili:
- Remove from the oven, add the rinsed beans, and mix the cornmeal with water. Stir the slurry into the chili and simmer in the oven for 20–30 minutes, until thickened and rich.
Serve:
- Ladle the chili into bowls and add your favorite toppings: fresh cilantro, chili slices, tomato, avocado, red onion, sour cream, lime wedges, and grated cheese. Serve with tortilla chips or warm cornbread.
Notes
Tips for the Perfect Chili
A small amount of unsweetened cocoa adds depth and richness to the chili without adding sweetness, make sure to use plain cocoa, not a sweetened mix. I created the fresh toppings, cilantro, avocado, tomato, red onion, sour cream, and cheese, to add vitamins, texture, and make the chili feel like a complete meal. They bring freshness and balance to the rich, spicy stew. You can also get creative and try your own toppings: thinly sliced radishes, a crisp green salad, or even pickled vegetables work wonderfully. Customizing your toppings is a fun way to adjust flavor, heat, and texture to your taste.