Triple Meat Chili

Updated on November 7, 2017
Melissa Althen profile image

Melissa is a Certified Food Scientist with over 20 years in the food industry. New food development and matching are her specialties.

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5 stars from 1 rating of Triple Meat Chili

Did you know?

Chili peppers pack more than just heat. They are an excellent source of Vitamin E, and a very good source of several B vitamins, vitamin A, fiber, potassium, and iron. According to one organization, they have been shown to have cardiovascular benefits, aid with weight loss, clear congestion, and boost immunity.

Ingredients

  • 1 1/2 lb Ground Chuck
  • 1/2 lb Smoked Beef & Pork Sausage, Sliced and quartered
  • 1/4-1/2 lb Chorizo
  • 1 Poblano Pepper, Diced, Seeds and ribs removed
  • 1 medium Yellow Onion, Medium diced
  • 4-5 Cloves Garlic, Minced
  • 32 oz can Petite Diced Tomato
  • 6 oz can Tomato Paste
  • 32 oz Beef Broth
  • 6 oz Karbach Hopadillo Beer
  • 1 cup Water
  • 4 Tbsp Chili Powder
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 3 Tbsp Ground Cumin
  • 1 tsp Ground Oregano
  • 1/4 tsp Cayenne Pepper, (Double for spicy chili)
  • 2 tsp Paprika
  • To taste Salt and Pepper
  • 14 oz can Red Kidney Beans, Drained and rinsed
  • 1-2 Bay Leaves

Instructions

  1. Using your hands, mash the 3 meats together in a bowl. In a large saute pan, brown meat, onions, and poblano over medium high heat. Break up the meat as you brown it with a spatula or wooden spoon. Salt and pepper (lightly salt - a lot of these ingredients contain salt). The meat will release liquid and re-absorb it. When the fluid in the pan turns a deeper red from the chorizo, let it sit without stirring to allow browning. Add the garlic and cook another 1-2 minutes. Remove from the heat and add all of the spices. Stir to combine.
  2. While the meat is cooking, empty the tomato, tomato paste, and kidney beans into a 8-12 qt stock pot. Add the cooked meat. Add the beef stock, beer, bay leaf, and water. Heat to a low boil, stirring occasionally. Reduce heat to low and simmer for 3-4 hours, stirring occasionally. Add extra water if the chili begins to get too thick.

For the saute pan

Chili base

Time Is On Your Side

1. It is certainly possible to make chili in less than 4 hours. There are many week night recipes that cook for less than an hour. I prefer to put a pot on the stove and let it simmer all day while the house fills with mouth-watering aroma. This is a great recipe for football Sunday. The extra time allows for the flavors to marry, and the chili is even better the following day.

2. I have specified a beer to go into this chili. I realize not everyone may have access to Hopadillo, or care for the flavor of beer. This is one ingredient you can make your own. Leave it out and add extra water. Substitute your favorite brew. Even experiment with wine if you choose. It provides another subtle layer of flavor.

3. I do not drain the fat off the meat after browning. This is certainly an option for a lower fat chili. I like the flavor it provides. You can also skim the fat off the top of the chili as it cooks.

4. There are thousands of recipes for chili seasoning. This is the fun part that you get to customize based on your preference. I have provided a basic guideline, but make the recipe your own. Sometimes I add other seasonings like chipotle pepper, ancho pepper, brown sugar, and even cinnamon. The chili base is a blank canvas, and you should always taste it as it cooks and add any additional seasoning to taste.

4. Don't forget the toppings. I like cheese, diced raw onion, cilantro, and sour cream.

Questions & Answers

    © 2017 Melissa Althen

    Comments

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      • Wesman Todd Shaw profile image

        Wesman Todd Shaw 8 months ago from Kaufman, Texas

        Well now you're speaking my language! I liked how you were so specific about exactly which beer to use.

        Cheese, diced raw onion, and cilantro? YES!

        I shared this in a Facebook group. Cheers!

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