I’m pretty much in cold weather cooking mode this week. Time-to-hunker-down, it’s-brrrr-cold-outside cooking mode. Anything I make is gonna have to warm me up and keep me warm. Time to make three-meat spicy chili! Great meaty flavor, beans, and of course, a spicy kick. I know it’s not ‘traditional’ but I love Italian sausage in chili. Love it! It adds so much more flavor than using boring ground beef!
Spicy Smoky Greatness
This chili also is full of one of my other favorite flavors: chipotles in adobo. Chipotles add that great smoky flavor, and just enough heat that you’re going to notice it. The chili comes out rich and flavorful, absolutely perfect for a cool fall day. I make sure to make a big batch of three-meat spicy chili and freeze some of the extra in single-portion containers for easy lunches throughout the week.
I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Also try my McIlhenny chili. It’s flat-out fantastic too.
Three-Meat Spicy Chili
Ingredients
- 1 pound ground pork
- 1 pound ground Italian sausage
- 1 pound ground beef
- 3 cloves garlic minced
- 2 red bell peppers chopped
- 2 tablespoons chipotles in adobo sauce chopped, with some of the sauce
- 1 large sweet onion chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- Kosher salt
- ground black pepper
- 1 28 ounce petite diced tomatoes
- 1 28 ounce crushed tomatoes
- 1 bottle Sam Adams beer
- 1 16 ounce dark red kidney beans rinsed, drained
- 1 16 ounce light red kidney beans rinsed, drained
Instructions
- Crumble the meats into a large Dutch oven or pot over high heat.
- Cook, breaking up with a wooden spoon, until the meat is browned. Drain any fat that accumulates, if desired.
- Reduce heat to medium-high.
- Add the minced garlic, bell peppers, chipotles, onion, chili powder, cumin, cayenne, 1 teaspoon salt and 1 teaspoon pepper. Stir, and cook for 8-10 minutes or until the peppers and onion have started to soften.
- Add the tomatoes and beer. Bring to boil, then reduce heat to a simmer and let simmer for 1-2 hours, stirring occasionally.
- Add more salt and pepper, to taste.
- Add the beans and heat through, about 10 minutes.
- Serve.
Nutrition
Nutritional values are approximate.
