Southwestern Three-Meat Chili
TOTAL TIME: Prep: 10 min. Cook: 1 hour 50 min.
YIELD: 20 servings.
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
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 chiles
-
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
-
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.
Nutrition Facts
1 cup: 289 calories, 15g fat (6g saturated fat), 63mg cholesterol, 649mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 24g protein.
© 2024 RDA Enthusiast Brands, LLC