Three Meat Chili just screams fall comfort. Cozy up with a bowl of chili on a rainy day and watch some football. That’s a recipe for the perfect fall day right there.
I love chili with more meat than beans, I could honestly skip the beans, but that just doesn’t seem American. Pinto beans are my favorite, but I do occasionally throw in some black beans. The three meats I used was chuck beef cubes, ground pork and ground bison. I’ve traded the beef for Elk steak before and it is amazingly good. I know I live in Montana where this is common, but if you ever have the chance to try elk chili, it will change your life.
The tender cubes of beef just fall apart and it only gets better the longer this chili simmers. I had this on simmer all day and we all kept going back for a bowl. The last one I had was so tender, so flavorful, it just proves that good things take time. You can definitely put this all together let it simmer for 30 minutes and serve right up, but if you have the time I highly suggest letting it do it’s thing on low and slow.
This is also a great crock-pot recipe. Cook up your meats, saute the veg, and throw all ingredients together in your slow cooker on low for 6-8 hours.
Don’t skimp on the toppings. Chili is one of those dishes that the toppings make the meal. Corn bread bites, jalapenos, sour cream, shredded cheddar cheese, cilantro, green onions, fritos. The list is endless.
Three Meat Chili
If you'd like to use your slow cooker with this recipe, cook the meat and saute all the vegetables first. Add all the ingredients together in your slow cooker and set to low for 6-8 hours. The sky is the limit for toppings. I love cornbread muffins, fritos, shredded cheddar cheese, sour cream, cilantro, jalapenos, green onion. Make a whole chili topping bar and let your guests top away.
Ingredients
- 2 1/2 pounds Chuck Beef, cut into 1-inch cubes
- 1 pound Ground Pork
- 1 pound Ground Bison
- 4 tablespoons Olive Oil, divided
- Kosher Salt and Ground Black Pepper
- 1 whole Onion, chopped
- 2 whole Red Bell Peppers, chopped
- 2 whole Jalapenos, seeded and chopped
- 4 cloves Garlic, minced
- 3 tablespoons Chili Powder
- 1 tablespoon Ancho Chili Powder {optional, I love the contrast of two different types of chili powder}
- 2 teaspoons Smoked Paprika
- 1/4 teaspoon Cayenne, {If you want to up the heat try 1/2 teaspoon, remember you can always add more heat but can't take it out!}
- 2 teaspoons Oregano
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 can {28 ounces} Diced Tomatoes
- 1 can {8 ounces} Tomato Sauce
- 2 cups Chicken Stock
- 1 bottle {46 ounces} Tomato Juice, {I like using V8}
- 2 cans {16 ounces} Pinto Beans, drained
- Sour Cream, for topping
- Shredded Cheddar Cheese, for topping
- Green Onion, chopped for garnish
Directions
- Step 1 In a large heavy bottomed pot, heat 2 tablespoons of olive oil over medium high heat. Pat dry the chuck beef with a paper towel and add to the pot, season with kosher salt and ground black pepper. Cook 2-3 minutes per side until seared and browned. Remove to a plate. Add the ground pork and ground bison to the pot. Season with kosher salt and pepper. Break apart with the back of your stirring spoon and cook until no longer pink. Remove to a plate and set aside.
- Step 2 Add the other 2 tablespoons of olive oil to the pan with the chopped onions, chopped bell pepper and chopped jalapeno. Saute for 2 minutes while stirring. Add the garlic and cook until fragrant, about 1 minute. Add chili powder, ancho chili powder, smoked paprika, cayenne, oregano, garlic powder, onion powder, kosher salt, and ground black pepper to the pot. Stir until combined with veggies. Add reserved cooked meat back to the pot and stir to combine.
- Step 3 Add diced tomatoes, tomato sauce, chicken stock and tomato juice. Bring mixture to a boil and reduce to a simmer. Add in pinto beans and gently fold in. Cover pot with a lid and simmer on low for 30 minutes. {The longer you let it simmer the more the flavors will develop.}
- Step 4 Serve with your favorite toppings and enjoy!
Savor and Enjoy!
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