Three-Meat Chili Recipe
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.
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
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.
Meanwhile, in a large skillet, cook turkey and beef over medium heat until no longer pink; drain. Drain pork mixture; add turkey and beef.
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
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