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California Pepper Chili

 California Pepper Chili
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
10 ServingsPrep: 10 min. Cook: 70 min.

Ingredients

  • 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

Directions

  • In a Dutch oven, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels; drain, reserving 3
  • tablespoons drippings.
  • 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.
  • Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce

2 of 2

California Pepper Chili (continued)

Directions (continued)

  • 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).