I’m pretty much in cold weather cooking mode this week. Time-to-hunker-down, it’s-brrrr-cold-outside cooking mode. 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!
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.
Also try my McIlhenny chili. It’s flat-out fantastic too.
Three-Meat Spicy Chili
- 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 kidney beans rinsed, drained
- 1 16 ounce light kidney beans
- 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.
Nutritional values are approximate.