Hearty Two-Meat Chili with Steak and Pork

If there’s one dish that screams NFL game day comfort food, it’s chili. And this isn’t just any chili. Oh no. This one is loaded with tender bits of sirloin steak and juicy pork chops, simmered low and slow with beans, Ro-Tel tomatoes, and smoky spices until everything comes together in one glorious, hearty bowl.

This chili has a story too. I started out years ago using ground beef (like so many of us do). But then I leveled up with chunks of steak. And just when I thought it couldn’t get better, Lou chimed in: “Add pork.” Well, let’s just say Pork Favor became a thing at our house. Pork brings a depth of flavor that makes this chili unforgettable. Now, I can’t go back!

Whether you serve it with oyster crackers, tortilla chips, or my Green Chili Cornbread!

Chili Recipe Details

• Yield: 8 servings

• Prep Time: 30 minutes

• Cook Time: 2 hours 30 minutes

• Total Time: 3 hours

• Difficulty: Moderately Easy

Nutrition (per serving):
392 calories | 29g protein | 34g carbs | 15g fat | 4g sugar

Ingredients

• 2 tablespoons of vegetable oil
• 1 pound of steak – I use sirloin – the leaner the better
• 2 boneless pork chops
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 1⁄2 teaspoons of salt
• 1⁄4 teaspoon of cayenne
• 1 tablespoon of ground cumin
• 1⁄2 teaspoon of ground oregano
• 2 tablespoons of chili powder
• 2 (8 ounce) cans Ro-Tel tomatoes (with the green chilies), undrained
• At LEAST 2 tablespoons of hatch green chilies, mild or hot (optional)
• 8 ounces of your favorite tomato sauce (I use Raos marinara) or 1 (8 ounce) can of tomato sauce
• 2 (16 ounce) cans dark red kidney beans, undrained
• a little water if needed at the end of cooking

Directions

1. 1. Prep the meat: Cut the steak and pork into bite-sized portions. If you like a finer texture, pulse the pieces in a food processor for a more ground-meat feel (do it in batches for best results).

   2. Brown it up: Heat oil in a large pot over medium heat. Add steak, pork, onion, and garlic. Cook until browned and fragrant. Drain well.

   3. Spice it right: Stir in salt, cayenne, cumin, oregano, and chili powder. Let the spices toast for 1–2 minutes to deepen the flavor.

   4. Add the goods: Mix in Ro-Tel tomatoes, Hatch green chilies (if using), tomato sauce, and kidney beans. Stir well and bring to a boil.

   5. Simmer low and slow: Reduce heat, simmer uncovered for 30 minutes, then cover and let it cook for at least 2 more hours. Add water near the end if the chili seems too thick.

   6. Serve it hot: Ladle into bowls and pile on your favorite toppings!

Topping Ideas

• Sour cream

• Diced yellow or green onions

• Shredded cheddar cheese

• Oyster crackers or tortilla chips

Notes & Tips

• Meat swap: Ground beef totally works, but the steak + pork combo? Life-changing.

• Texture choices: Cubed meat gives you hearty bites, while pulsed/chopped meat makes for a smoother, classic chili texture.

• Make ahead: Chili tastes even better the next day – perfect for meal prep or leftovers on Monday night.

• Serve it with: My Green Chili Cornbread!

Why This Chili Wins Game Day

Because every spoonful is loaded  –  tender steak, juicy pork, beans, tomatoes, and just the right amount of spice. It’s the kind of chili that keeps you warm through overtimes and makes the whole house smell like fall football season.

Enjoy!