Southwestern Three-Meat Chili |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 18 |
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When Mom came to live with me several years ago, I told her it was now my turn to cook. One goal was to enhance recipes of the great Southwest, so I experimented and test-tried several recipes. This is one of the successful attempts, and served with a fresh green salad, it has delighted many guests. Bob Wyatt Kansas City, Missouri Ingredients:
3 pounds ground beef |
1 pound pork tenderloin, cut into 1/2 inch cubes |
1 pound bulk italian sausage |
2 large onions, chopped |
2 celery ribs, diced |
1 medium green pepper, diced |
3 garlic cloves, minced |
2 cans (28 ounces each) diced tomatoes, undrained |
3 cans (15 ounces each) pinto beans, rinsed and drained |
1 can (16 ounces) kidney beans, rinsed and drained |
2 cans (4 ounces each) chopped green chilies |
1 can (8 ounces) tomato sauce |
1 cup beef broth |
1 can (6 ounces) tomato paste |
7-1/2 teaspoons chili powder |
2 tablespoons ground cumin |
2 tablespoons lemon juice |
1 tablespoon king arthur unbleached all-purpose flour |
1 tablespoon dried oregano |
1 tablespoon brown sugar |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
2 bay leaves |
Directions:
1. In a soup kettle or Dutch oven, cook the beef, pork and sausage over medium heat until no longer pink; drain. Add the onions, celery, green pepper and garlic; cook for 8-10 minutes or until vegetables are tender.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 hours. Discard bay leaves. Yield: 18-20 servings.
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