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Southwestern Three-Meat Chili

 Southwestern Three-Meat Chili
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
18-20 ServingsPrep: 10 min. Cook: 1 hour 50 min.

Ingredients

  • 3 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

2 of 2

Southwestern Three-Meat Chili (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.