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Southwestern Three-Meat Chili Recipe

Southwestern Three-Meat Chili Recipe photo by Taste of Home

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When Mom came to live with me several years ago, I told her it was now my turn to cook. One goal was to enhance recipes of the great Southwest, so I experimented and test-tried several recipes. This is one of the successful attempts, and served with a fresh green salad, it has delighted many guests. —Bob Wyatt Kansas City, Missouri

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Southwestern Three-Meat Chili Recipe

Prep: 10 min. Cook: 1 hour 50 min.

Yield: 18-20 Servings

10 110 120

Ingredients

3 pounds ground beef
1 pound pork tenderloin, cut into 1/2 inch cubes
1 pound bulk Italian sausage
2 large onions, chopped
2 celery ribs, diced
1 medium green pepper, diced
3 garlic cloves, minced
2 cans (28 ounces each) diced tomatoes, undrained
3 cans (15 ounces each) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (4 ounces each) chopped green chilies
1 can (8 ounces) tomato sauce
1 cup beef broth
1 can (6 ounces) tomato paste
7-1/2 teaspoons chili powder
2 tablespoons ground cumin
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1 tablespoon dried oregano
1 tablespoon brown sugar
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves

Directions

In a soup kettle or Dutch oven, cook the beef, pork and sausage over medium heat until no longer pink; drain. Add the onions, celery, green pepper and garlic; cook for 8-10 minutes or until vegetables are tender.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 hours. Discard bay leaves. Yield: 18-20 servings.

Nutritional Facts 1 serving (1 cup) equals 289 calories, 15 g fat (6 g saturated fat), 63 mg cholesterol, 649 mg sodium, 16 g carbohydrate, 4 g fiber, 24 g protein.

Originally published as Southwestern Three-Meat Chili in Reminisce September/October 2004, p48

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Southwestern Three-Meat Chili

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Reviewed on Mar. 25, 2011 by HBcook

Great chili recipe. I made half the recipe and used ground pork and veal = 9 ounces that I had in the freezer; 4 ounces Italian sausage; 1 pound chili meat (85% lean); 8 ounce pork loin chop for the meat = 37 ounces of meat vs 40 as written. I doubled the celery and green pepper and added an additional tablespoon of chili powder. Perfect flavor and not overly spicy.

Reviewed on Nov. 06, 2010 by Gabersmom

This is the best chili I've ever had! My entire family loves it so much it has become one of our favorite recipes.

Reviewed on Oct. 23, 2010 by frantzsd

I made this chili outside in a dutch oven. It is great. I made a half recipe for two people and have enough for many leftover meals.