three meat chili for a crowd - t's original

Name: THREE MEAT CHILI FOR A CROWD - T's Original
Prep time: 1 h
Cook time: 2 h 30 min
Yield: 12
Cuisine: American
Ingredients: 3 pound(s) ground beef chuck; 1 pound(s) ground pork; 1 pound(s) breakfast sausage; 2 large onions, chopped; 1 clove(s) garlic, minced; 2-3 quart(s) chopped tomatoes and juice; 2 teaspoon(s) fresh ground black pepper; 1 1/2 teaspoon(s) salt; 3 ounce(s) chili powder; 1 teaspoon(s) brown chipotle powder (optional, but recommended); 1/8 teaspoon(s) cajun seasoning (optional); 2-3 quart(s) water; 2 tablespoon(s) 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)

(3 RATINGS)

88 Pinches 1 Photo

Teresa G.

Here, KY

Updated on Oct 11, 2014

This is my basic chili recipe. It's delicious as written (not too spicy), but it can be kicked up as many notches as you like by adding chopped jalapenos, canned green chilis or chipotles, crushed red pepper flakes, cayenne, hot sauce etc... You may cut the recipe in half for a smaller pot.

Rate

prep time 1 Hr

cook time 2 Hr 30 Min

method Stove Top

yield 12 to ?

Ingredients

3 pounds ground beef chuck
1 pound ground pork
1 pound breakfast sausage
2 large onions, chopped
1 clove garlic, minced
2-3 quarts chopped tomatoes and juice
2 teaspoons fresh ground black pepper
1 1/2 teaspoons salt
3 ounces chili powder
1 teaspoon brown chipotle powder (optional, but recommended)
1/8 teaspoon cajun seasoning (optional)
2-3 quarts water
2 tablespoons brewed black coffee (optional)
2 cans 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)

How To Make three meat chili for a crowd - t's original

Step 1

GATHER EQUIPMENT: 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

Step 2

In very large stock pot, over medium-high heat, cook the meats until no longer pink.
Step 3

(You may have to divide this step.) Drain meat and discard liquid.
Step 4

Return meat to pot and add all remaining ingredients except spaghetti.
Step 5

Bring to full boil, stirring occasionally.
Step 6

Reduce 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.
Step 7

NOTE: 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).
Step 8

Refrigerate or freeze leftovers.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes