THREE MEAT CHILI FOR A CROWD - T's Original
Featured Pinch Tips Video
- 3 lb
- ground beef chuck
- 1 lb
- ground pork
- 1 lb
- breakfast sausage
- 2 large
- onions, chopped
- 1 clove
- garlic, minced
- 2-3 qt
- chopped tomatoes and juice
- 2 tsp
- fresh ground black pepper
- 1 1/2 tsp
- 3 oz
- chili powder
- 1 tsp
- brown chipotle powder (optional, but recommended)
- 1/8 tsp
- cajun seasoning (optional)
- 2-3 qt
- 2 Tbsp
- brewed black coffee (optional)
- 2 can(s)
- red chili beans in chili sauce
- cooked spaghetti (optional, see note)
- sour cream for topping (optional)
- shredded cheddar cheese for topping (optional)
- chopped chives or sliced green onions for garnish (optional)
10 or 12 qt. stock pot with lid
Large long-handled spoon
Large mesh strainer
Large heat-resistant bowl
Medium heat-resistant bowl
Long-handled soup ladle
2In very large stock pot, over medium-high heat, cook the meats until no longer pink.
3(You may have to divide this step.) Drain meat and discard liquid.
4Return meat to pot and add all remaining ingredients except spaghetti.
5Bring to full boil, stirring occasionally.
6Reduce heat to medium low, cover with lid slightly ajar and simmer for at least 2 hours, stirring every 20 minutes or so. (After 2 hours, you may keep it on low heat for several hours, if needed; make sure that it stays good and hot.) Taste for seasoning (salt & spiciness) and add extra if needed.
7NOTE: May be served over cooked spaghetti or you may add uncooked spaghetti to boiling chili (medium to medium-high heat) and cook for 10 minutes before serving (you may need to add a little extra water to the chili first).
8Refrigerate or freeze leftovers.