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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
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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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.
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