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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 Kansas City, Missouri
  • Total Time
    Prep: 10 min. Cook: 1 hour 50 min.
  • Makes
    18-20 servings

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

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Reviews

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Average Rating:
  • conniecerutti
    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.

  • HBcook
    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.

  • Gabersmom
    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.

  • frantzsd
    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.