Sunday, June 15, 2008

Three Meat Chili

The heat wave finally broke in NYC so it was high time to make some chili. This recipe has a larger number of ingredients than I usually use, but is quite simple to make.

1.5 lbs of ground meat (pork, veal, beef)
5 cloves of garlic chopped
2 medium onions chopped
1 tablespoon of olive oil
1 teaspoon salt
1 teaspoon black pepper
1 green pepper chopped
1 150z jar of pasta sauce
2 15oz cans of red beans drained
1 150z can of refried beans
1 150z can diced tomatoes with jalapenos
7 tablespoons chili powder
3 tablespoons cumin
2 teaspoons garlic powder
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
6 oz of beer

In a pan, cook the onions, garlic, salt and pepper in the olive oil for about 3-4 minutes. Add in your meat (you can definitely use only beef or turkey here too) and cook until the meat is fully browned. Use your spatula to break up the meat into small pieces as you go. Once all the meat is browned remove from heat and set aside. I had planned to use only ground sirloin here, but when I saw the 3 meat pack at the grocery store I figured it was worth a shot.

In a large bowl, add all of the remaining ingredients and stir until fully blended. Add in your meat and onions and stir again until fully combined. Pour the mixture into your crockpot and cook on low for 6 hours.

Based on my research it seems that most folks advocate refrigerating your chili overnight to allow the flavors to meld together. I went with this recommendation and it was worth the wait.
Microwave a portion of chili for about 1.5 minutes. Top with some shredded cheese (I prefer cheddar) and microwave for another minute until the cheese is melted. If you like it a little more spicy add some hot sauce and you are good to go.

If there was ever a dish made for the crockpot it would have to be chili. The slow cooking really allowed all of the flavors to merge and resulted in a rich, meaty chili that will probably feed me for the next week or so. I'll definitely have to do some more experimenting with chili as I am a big fan of both turkey and white bean chili as well.


Grace said...

you're right--that's one heck of a list of ingredients! fortunately, they combine to create one heck of a batch of chili! nice recipe!

Jared said...


thanks for dropping by. I'll try to work on a recipe with fewer ingredients for next time. I got a little wrapped up in this project.

amandalouden said...

Hey Jared thanks for posting.

MamaGeek said...

That IS a lot of ingredients! Cumin? In chili? Where have I been? Sounds delicious.

Jared said...


Have to say that is the first time I have employed cumin in a recipe. It definitely worked out well.

Thanks for reading

Sireesha said...

Sounds delicious and yummy....

Foodycat said...

Delicious! I think cumin is indispensible in chilli. As is a spoonful of cocoapowder or chocolate. And sometimes I will use some minced venison instead of beef.

I think I know what I am cooking this weekend!

Cristi Kitchen said...

Thanks for the great recipe. I made this for dinner and it was a big hit. My family does not like beans in their chili so I just added 1 1/2 lbs of spicy sausage instead of the beans but I did use the refreid beans since them would not be able to see those. I will be using this again!!!