Dave’s Shredded Beef and Pork Chili for A Crowd Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Beef and Pork
  • 4 pounds - beef chuck (blade or cross rib roast)
  • 2 tablespoons - olive oil or grapeseed oil (high temp oils)
  • 1 teaspoons - salt
  • 1 teaspoons - pepper
  • 1 pounds - pork sausage (such as British bangers or Italian mild), casing removed
  • Flavor Base
  • 6 cloves - garlic, minced
  • 2 - large OR 3 medium onions, diced
  • 2 - large red bell pepper, seeds removed and diced
  • 1 - green pepper, seeds removed and diced
  • 2 cans - 19 oz. red kidney beans, drained and rinsed in strainer
  • 1 cans - 19 oz. black beans, drained and rinsed in strainer
  • 3 cans - 28 oz. diced tomatoes
  • 1 cans - 5.5 oz. tomato paste
  • 2 cups - beef stock
  • Spice Blend
  • 3 tablespoons - chili powder
  • 1 tablespoons - onion powder
  • 1 tablespoons - smoked paprika
  • 1 tablespoons - regular paprika
  • 1 tablespoons - oregano
  • 1 tablespoons - garlic powder
  • 2 teaspoons - cumin
  • 1 teaspoons - chipotle powder
  • 1 teaspoons - thyme
  • 1 teaspoons - coriander
  • 1 teaspoons - red pepper flakes, or more if you prefer more heat
  • 1 teaspoons - salt
  • 1/2 teaspoons - black pepper
  • 1/2 teaspoons - celery seed
  • Directions:

    Whisk all the spices needed for the spice blend together. Separate into two halves and set aside.

    Salt and pepper each side of the beef. Add the olive oil to the Instant Pot and select "Sauté" function. Once the oil is warm, add beef to the pot and brown each side, cooking 3-4 minutes. Work in batches to easily fit all the meat. Once all sides of the beef are browned, remove from the pot and set aside on a plate.

    Add a little more oil to the pot if it's looking dry, then add ½ cup of diced onion. Stir and cook for about 3 minutes, until onions are translucent. Add 1 Tbsp. of minced garlic and sauté for 1 minute. Cancel the “Sauté” function. Add 3 Tbsp. of the spice blend. Add 2 cups of beef stock, stir and add the browned beef.

    Select the Pressure Cook Manual function and set timer for 50 minutes on high. Secure the lid and make sure the steam valve is set to closed. When done, allow the pressure to release on its own (takes about 15-20 minutes before the lid can be removed).

    While beef is cooking, brown pork sausage in Dutch oven pot. When done, remove, drain, and absorb oil with paper towels and set aside. Add oil to Dutch oven if needed. Sauté the remainder of onion for 3 minutes, add garlic and add peppers and sauté another 4 minutes, add mushrooms and sauté for 3 minutes; add tomatoes, tomato paste and remainder of the spice blend and cook on medium heat for 4 minutes; add beans and cooked pork and continue cooking until slightly bubbling, then reduce heat to simmer stirring. Stir periodically.

    When beef is done cooking, remove it from the pot and place in a 9x14 pan and shred it with a fork. Separate grease from the stock left in instant pot and then add the stock and meat into the Dutch oven and bake covered at 300 degrees for 60 minutes, checking for dryness and if necessary, add additional beef stock to get right consistency.

    To simplify: you can adapt this recipe to use ground beef browned on the stove top prior to cooking the pork sausage meat.

    Another alternative is to use sirloin steak or roast cut in strips and browned on the stove top prior to cooking the pork sausage meat. If you choose this method, increase your oven cook time by another 60 minutes in order to get the beef to break down a little more.

    Brief Description

    Shredded beef and pork chili made for a crowd - using Dutch oven, Instant Pot and stock pot or roaster.

    Main Ingredient:

    beef chuck

    Category:  Soups

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 2 hour(s) 30 min


    In order to prepare this dish with shredded beef it needs to be initially cooked in an instant pot or slow cooker in order to get the desired texture for shredding. This recipe uses an instant pot. If you would rather take a less complicated approach refer to the “Alternatives” at the end of the recipe.


    Dave Burn

    Posted By:


    Posted On:

    September 19, 2021

    Print Recipe

    Speak Your Mind