Southwestern Three-Meat Chili Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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 all-purpose flour
1 tablespoon dried oregano
1 tablespoon brown sugar
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
Instructions
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.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 hours. Discard bay leaves.
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