Three-Meat Spicy Chili

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!

Course Main

Cuisine American

Keyword chili, spicy

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 417kcal

Author Based on a recipe from Nancy Fuller

Equipment

Dutch Oven

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.

Notes

Serve with cornbread.

Nutrition