Old-Fashioned Two-Meat Chili

I found this recipe for old-fashioned two-meat chili over at Drick’s Rambling Cafe, one of my favorite blogs to read. Drick Perry posts the kinds of foods we really enjoy: Cajun, Creole and Southern, among others. This chili has a slight kick, but not so much that it hides all of the great flavors inside. Beans, veggies, V-8 juice, broth, and two kinds of meats (hmmmm… so that’s where the name comes from!) all combine to make something special.

Old-Fashioned Two-Meat ChiliThis chili has quite the ingredient list, but it is still easy to make and worth the effort. It makes a big batch, but don’t worry, it won’t last. V-8 juice in a chili is a great thing. I used spicy, of course. I wouldn’t be afraid to add V-8 to your favorite chili recipe.

If you don’t have or can’t find ground pork, substitute Italian sausage. Just crumble it into small pieces before browning.

Also try my southwestern chili with corn chips.

Old-Fashioned Two-Meat Chili

Course Main
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 10 -12

Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds beef chuck trimmed and cut into bite-sized pieces
  • 1 pound ground pork
  • 2 15 1/2 ounce cans pinto beans, rinsed and drained
  • 2 large white onions chopped
  • 2 large green bell peppers chopped
  • 2 cloves garlic minced
  • 1-2 tablespoons ground cumin
  • 4-6 tablespoons chili powder
  • 2 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1/2 tablespoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon or more cayenne pepper
  • 1 bay leaf
  • 2 cups beef broth
  • 1 cup V-8 vegetable juice more or less
  • 1/2 cup fresh parsley chopped
  • 1 28 ounce can diced tomatoes
  • 1 6 ounce can tomato paste
  • Shredded cheese for topping

Instructions

  • Heat oil over high heat in a large Dutch. Add the chuck and brown completely. Remove to a bowl.
  • Add the pork and brown. Remove to the same bowl with the chuck.
  • Remove all but 1 tablespoon of the drippings.
  • Add the onion and peppers and saute until softened.
  • Add the garlic and cook,another minute.
  • Add the cumin, chili powder, flour, paprika, black pepper, sugar, oregano, vinegar, and cayenne. Stir to fully coat the onions and peppers.
  • Add the bay leaf, beef broth and enough of the vegetable juice to thin the mixture.
  • Stir in the parsley, beans and meat.
  • Bring to a boil and reduce to a simmer. Cover and continue simmering for 1-2 hours or until the beans are nice and tender and the meat is tender.
  • Add the diced tomatoes and the tomato paste. Stir. Add more vegetable juice if needed.
  • Continue simmering for another 30 minutes.
  • Serve topped with shredded cheese.

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