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.
- One 32-ounce carton of Beef Broth
- Amazon Grocery has all the favorites you love for…
Also try my southwestern chili with corn chips.
Old-Fashioned Two-Meat Chili
Equipment
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
Nutrition
Nutritional values are approximate.
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