Chile Lovers Spicy Three Meat Chili
For those who crave bold, fiery flavors, Chile Lovers Spicy Three Meat Chili delivers the ultimate heat-packed experience! This hearty one-pot dish combines the robust trifecta of ground beef, savory pork, and spicy chorizo, simmered to perfection with a medley of jalapeños, chipotle peppers, and ancho chili powder. A blend of smoky spices like cumin and smoked paprika deepens the flavor, while kidney and black beans add body and heartiness. Perfectly balanced with juicy tomatoes and optional sweet corn for a touch of contrast, this chili is a slow-simmered masterpiece. Top it off with fresh cilantro, sharp cheddar cheese, and cooling sour cream for the ultimate chili night. Whether you're a seasoned spice enthusiast or simply looking for a satisfying, flavor-packed meal, this recipe is designed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound ground pork
- 0.5 pound chorizo
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic cloves, minced
- 1 medium jalapeño pepper, finely chopped
- 2 peppers chipotle peppers in adobo sauce, minced
- 3 tablespoons ancho chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 2 cups beef broth
- 28 ounces crushed tomatoes
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup corn kernels (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.5 cup sour cream (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef, ground pork, and chorizo to the pot. Cook until browned, breaking up the meat with a spoon, about 8-10 minutes. Drain excess fat if needed.
Add the diced onion, red bell pepper, minced garlic, and jalapeño to the pot. Cook until the vegetables are softened, about 5-7 minutes.
Stir in the chipotle peppers in adobo sauce, ancho chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1-2 minutes, allowing the spices to toast and release their fragrance.
Pour in the beef broth and crushed tomatoes, scraping the bottom of the pot to deglaze any browned bits.
Add the red kidney beans, black beans, and optional corn kernels. Stir everything together and bring the mixture to a simmer.
Reduce the heat to low and cover the pot. Allow the chili to simmer for 60 minutes, stirring occasionally, to develop deep, rich flavors.
Taste and adjust seasoning with additional salt and black pepper as needed.
Serve hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
5198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.8 g | 410% | |
| Saturated Fat | 119.4 g | 597% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1092 mg | 364% | |
| Sodium | 8597 mg | 374% | |
| Total Carbohydrate | 267.6 g | 97% | |
| Dietary Fiber | 76.6 g | 274% | |
| Total Sugars | 50.5 g | ||
| Protein | 332.6 g | 665% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1417 mg | 109% | |
| Iron | 48.0 mg | 267% | |
| Potassium | 8442 mg | 180% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
