Author: Mike

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.

Easier Than It Looks. And Worth It.

This old-fashioned two-meat 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 ground Italian sausage. The bulk stuff, not smoked. Just crumble it into small pieces before browning.

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Also try my southwestern chili with corn chips.

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4 from 1 vote

Old-Fashioned Two-Meat Chili

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.

Course Main

Cuisine Southwestern

Keyword chili

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 10

Calories 354kcal

Author Based on a recipe from Drick’s Rambling Cafe

Equipment

• Dutch Oven
• Mixing Bowl

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 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
• ½ tablespoon freshly ground black pepper
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• ½ teaspoon white vinegar
• ¼ teaspoon cayenne pepper or more
• 1 bay leaf
• 2 cups beef broth
• 1 cup spicy V-8 vegetable juice more or less, you can use the non-spicy if you wish
• ½ cup parsley chopped
• 1 28 ounce diced tomatoes
• 1 6 ounce tomato paste
• Shredded cheese for topping

Instructions

• Heat oil over high heat in a large Dutch oven.
• 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.

Notes

Add your favorite toppings. I love a dollop of sour cream and a little green onion, too!

Nutrition

Calories: 354kcal | Carbohydrates: 12g | Protein: 27g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 338mg | Potassium: 705mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1415IU | Vitamin C: 35mg | Calcium: 72mg | Iron: 4mg

Nutritional values are approximate.

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