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

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A combination of pork tenderloin, ground turkey and ground beef make this chili unique. Instead of pinto beans, you can use kidney beans, white beans or black beans; I use whatever is in my pantry and never seem to use the same kind twice in a row. It makes a big batch, but don’t worry if you have leftovers—the chili is even better the next day.
TOTAL TIME: Prep: 30 min. Cook: 70 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Cook: 70 min.
MAKES: 12 servings


  • 1-1/2 pounds pork tenderloin, cubed
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 tablespoons olive oil
  • 1 pound ground turkey
  • 1 pound ground beef
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (28 ounces) baked beans
  • 3 garlic cloves, minced
  • 1/4 cup chili powder
  • 1 tablespoon all-purpose flour
  • 2 to 3 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup: 359 calories, 16g fat (5g saturated fat), 80mg cholesterol, 675mg sodium, 25g carbohydrate (7g sugars, 7g fiber), 30g protein.


  1. In a Dutch oven or soup kettle, cook the pork, onion and green pepper in oil over medium heat until meat is no longer pink.
  2. Meanwhile, in a large skillet, cook turkey and beef over medium heat until no longer pink; drain. Drain pork mixture; add turkey and beef.
  3. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended. Yield: 12 servings (3 quarts).
Originally published as Three-Meat Chili in Country October/November 2006, p51

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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