Show Subscription Form

California Pepper Chili Recipe
California Pepper Chili Recipe photo by Taste of Home

California Pepper Chili Recipe

Publisher Photo
In my opinion, this is the world's best chili! It features three meats in a peppery eye-opening broth. I've been a Taste of Home reader for 5 years...and I make something from my magazines almost every day. —Robyn Thompson Los Angeles, California
TOTAL TIME: Prep: 10 min. Cook: 70 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 70 min.
MAKES: 10 servings


  • 1/2 pound bacon, diced
  • 2-1/2 pounds beef stew meat, cut into 3/4-inch cubes
  • 1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
  • 2 medium onions, chopped
  • 6 to 8 garlic cloves, minced
  • 1 to 2 tablespoons chopped seeded fresh serrano chili peppers
  • 1 to 2 tablespoons chopped seeded fresh poblano chili peppers
  • 1 to 2 tablespoons chopped seeded fresh jalapeno peppers
  • 2 to 3 teaspoons cayenne pepper
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) tomato puree
  • 1 can (14-1/2 ounces) beef broth
  • 7 plum tomatoes, chopped
  • Shredded cheddar cheese, optional


  1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings.
  2. In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes.
  3. Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired. Yield: 10 servings (2-1/2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as California Pepper Chili in Taste of Home February/March 2001, p29

Reviews for California Pepper Chili

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 22, 2010

"Very good chili recipe. I would definitely make again."

Reviewed Jan. 12, 2010

"I could not find serrano peppers when I was ready to make chili so I sub'd Anaheim chili. My wife liked the pork more than the beef so the next time I made it with only pork, and it was still excellent. This warms you up without burning you now or later."

Loading Image