Spicy Three-Meat Chili

Total Time:
1 hr 45 min
15 min
1 hr 30 min

6 to 8 servings

  • 2 teaspoons olive oil
  • 1 pound ground pork
  • 1 pound ground bison
  • 1 pound ground beef chuck
  • 3 cloves garlic, minced
  • 2 red bell peppers, chopped
  • 1 jalapeno, seeds removed, chopped
  • 1 large white onion, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 2 teaspoons chopped chipotle chiles in adobo sauce
  • 1 teaspoon cayenne pepper
  • Kosher salt and ground black pepper
  • One 28-ounce can tomato puree
  • One 28-ounce can crushed tomatoes
  • 1 cup lager-style beer
  • Two 16-ounce cans red kidney beans, drained and rinsed
Watch how to make this recipe.
  • Heat the olive oil in a large Dutch oven over high heat and add the ground pork, ground bison and ground chuck; using the back of a wooden spoon, break up the meat into small pieces and cook until well browned, 10 to 12 minutes.

  • Add the garlic, bell peppers, jalapeno, onion, chili powder, cumin, chipotle, cayenne, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.

  • Stir in the tomato puree, crushed tomatoes and beer, bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally. Stir in the kidney beans and cook for 10 more minutes. Serve hot.

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