Spicy Three-Meat Chili Recipe

Recipe Overview

Difficulty: Easy

Servings: 6 to 8

Total Time: 1 hour 45 minutes

Active Time: 1 hour 35 minutes

Nutritional Information

Per Serving (1 of 8 servings):

• Calories: 612
• Total Fat: 27 g
• Saturated Fat: 10 g
• Carbohydrates: 48 g
• Dietary Fiber: 12 g
• Sugar: 16 g
• Protein: 46 g
• Cholesterol: 116 mg
• Sodium: 1,322 mg

Ingredients

• 2 teaspoons olive oil
• 1 pound ground pork
• 1 pound ground bison
• 1 pound ground beef chuck
• 3 cloves garlic, finely minced
• 2 red bell peppers, diced
• 1 jalapeo, seeds removed and chopped
• 1 large white onion, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons chopped chipotle chiles in adobo sauce
• 1 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper to taste
• One 28-ounce can of tomato puree
• One 28-ounce can of crushed tomatoes
• 1 cup lager-style beer
• Two 16-ounce cans red kidney beans, drained and rinsed

Instructions

1. Warm the olive oil in a large Dutch oven over high heat. Add the ground pork, bison, and beef chuck; break the meat into small pieces with the back of a wooden spoon and cook until nicely browned, about 10 to 12 minutes.
2. Mix in the garlic, red bell peppers, jalapeo, onion, chili powder, cumin, chipotle, cayenne pepper, 1 teaspoon salt, and 1 teaspoon black pepper. Cook, stirring occasionally, until the vegetables have softened, roughly 6 to 8 minutes.
3. Pour in the tomato puree, crushed tomatoes, and beer. Bring the mixture to a boil, then lower the heat and let it simmer for 1 hour, stirring from time to time. Add the kidney beans, cook for an additional 10 minutes, and serve warm.