Three-Meat Chili
TOTAL TIME: Prep: 30 min. Cook: 70 min.
YIELD: 12 servings (3 quarts).
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.
Ingredients
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1-1/2 pounds pork tenderloin, cubed
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1 large onion, chopped
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1 medium green pepper, chopped
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3 tablespoons olive oil
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1 pound ground turkey
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1 pound ground beef
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2 cans (15 ounces each) pinto beans, rinsed and drained
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 can (28 ounces) baked beans
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3 garlic cloves, minced
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1/4 cup chili powder
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1 tablespoon all-purpose flour
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2 to 3 teaspoons ground cumin
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1 teaspoon salt
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon pepper
Directions
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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.
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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.
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3.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended.
Nutrition Facts
1 cup: 359 calories, 16g fat (5g saturated fat), 80mg cholesterol, 675mg sodium, 25g carbohydrate (7g sugars, 7g fiber), 30g protein.
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