Southwestern Three-Meat Chili Recipe

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Southwestern Three-Meat Chili Recipe
Southwestern Three-Meat Chili Recipe photo by Taste of Home
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Southwestern Three-Meat Chili Recipe

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Publisher Photo
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
MAKES:
18-20 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 50 min.
MAKES:
18-20 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 50 min.

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

Nutritional Facts

1 cup: 289 calories, 15g fat (6g saturated fat), 63mg cholesterol, 649mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 24g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Southwestern Three-Meat Chili in Reminisce September/October 2004, p48

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conniecerutti User ID: 1045385 156990
Reviewed Nov. 11, 2013

"Loved this recipe - made it for a chili dinner and several of the guests commented on how it was their favorite! Despite all the ingredients it was very easy to make."

MY REVIEW
HBcook User ID: 2966570 67449
Reviewed Mar. 25, 2011

"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."

MY REVIEW
Gabersmom User ID: 5391671 99713
Reviewed Nov. 6, 2010

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

MY REVIEW
frantzsd User ID: 3597255 99680
Reviewed Oct. 23, 2010

"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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