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Southwestern Three-Meat Chili Recipe

Southwestern Three-Meat Chili Recipe

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. YIELD:18-20 servings


  • 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


  • 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. Yield: 18-20 servings.

Nutritional Facts

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

Reviews for Southwestern Three-Meat Chili

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conniecerutti User ID: 1045385 156990
Reviewed 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 User ID: 2966570 67449
Reviewed 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 User ID: 5391671 99713
Reviewed 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 User ID: 3597255 99680
Reviewed 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."

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