Three Bean Two Meat Chili

When I had lunch last week at my favorite local BBQ joint, I was looking forward to two things. Well, one thing really but in two different ways. First, I was going to enjoy (devour is probably a better word for it) a nice big smoked brisket sandwich. And second I was going home with a pound of smoked brisket for this three bean two meat chili. I wanted that great tender beef with a nice smokiness, the perfect compliment to my chili.
Three Bean Two Meat ChiliAnita’s not a big fan of chunks of beef in her chili (or anywhere else for that matter) unless they are crazy tender. That’s why she absolutely loved this chili: both the ground beef and brisket were fall-apart delicious.

The broth this chili makes it my favorite. It’s red and that means it’s going to be spicy thanks to plenty of cayenne. The chili powder and paprika don’t hurt either, that’s for sure. I could just drink it right out of the bowl.

To make this a Texas-style chili just leave out the beans. I guess.

Three Bean Two Meat Chili

The broth this chili makes it my favorite. It’s red and that means it’s going to be spicy thanks to plenty of cayenne. The chili powder and paprika don’t hurt either, that’s for sure. 
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 8 -10 servings
Calories 266kcal
Author Inspired by a recipe from The Food Network

Ingredients

  • olive oil
  • 1 medium onion diced
  • 4 tablespoons chili powder
  • 1 tablespoon ground cumin Note: Anita doesn't care much for cumin, so I used just about 1/2 tablespoon. Use more or less, to taste
  • 4 tablespoons cayenne Note: This makes for a mighty hot chili. If you like your chili milder, start with 1 tablespoon of cayenne and go from there.
  • 4 tablespoons paprika
  • 1 pound smoked brisket cut into small cubes (I picked up a pound of brisket from one of my favorite Indianapolis BBQ joints, Rackz. You can also use leftover smoked brisket.)
  • 1 pound ground beef browned and drained
  • 1 16 ounce black beans rinsed and drained
  • 1 16 ounce red beans rinsed and drained
  • 1 16 ounce red kidney beans rinsed and drained
  • 1 16 ounce diced tomatoes with juices
  • 1 16 ounce petite diced tomatoes with juices

Instructions

  • Heat the oil in a large Dutch oven over medium heat. Add the onion and saute until just soft, 2-3 minutes.
  • Add the chili powder, cumin, cayenne and paprika. Stir to coat the onion and cook for 1 minute.
  • Add the remaining ingredients. Stir well.
  • Bring to a boil then reduce heat to a low simmer. Cover and continue simmering for 1 hour.

Notes

The spices in this chili are meant to be pretty aggressive, and they are. You may want to start with half the amounts stated, taste and adjust from there. Since all of the meats you are adding are already cooked you can taste/adjust to your liking.

Nutrition

Calories: 266kcal | Carbohydrates: 6g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 153mg | Potassium: 534mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2396IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 4mg

Nutritional values are approximate.

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