California Pepper Chili Recipe

5 2 4
California Pepper Chili Recipe
California Pepper Chili Recipe photo by Taste of Home
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California Pepper Chili Recipe

Read Reviews
5 2 4
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 70 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 large saucepan, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 3 tablespoon drippings. In the drippings, cook the beef, pork and onions until meat is browned, 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 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: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as California Pepper Chili in Taste of Home February/March 2001, p29

  • 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
  1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 3 tablespoon drippings. In the drippings, cook the beef, pork and onions until meat is browned, drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes.
  2. Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce 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: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as California Pepper Chili in Taste of Home February/March 2001, p29

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Reviews forCalifornia Pepper Chili

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MY REVIEW
katlaydee3 User ID: 3741999 84259
Reviewed Sep. 22, 2010

"Very good chili recipe. I would definitely make again."

MY REVIEW
jackieskitchen User ID: 1660964 29807
Reviewed Jan. 12, 2010

"I could not find serrano peppers when I was ready to make chili so I sub'd Anaheim chili. My wife liked the pork more than the beef so the next time I made it with only pork, and it was still excellent. This warms you up without burning you now or later."

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