Five Meat Chili Con Carne with Beans
Indulge in the bold and hearty flavors of Five Meat Chili Con Carne with Beans, a robust chili recipe that is the ultimate comfort food for meat lovers. This dish combines five savory meats—ground beef, ground pork, spicy chorizo, smoky bacon, and diced smoked sausage—for a rich, meaty base that simmers alongside a medley of colorful bell peppers, poblano pepper, and aromatic spices. Slow-cooked with crushed tomatoes, tomato paste, and a generous helping of kidney and pinto beans, this chili is layered with smoky, spicy, and umami-packed flavors. Perfect for cozy family dinners, game-day gatherings, or meal prep, this recipe is easy to customize with garnishes like fresh cilantro, creamy sour cream, or shredded cheddar cheese. Ready in just over two hours and serving up to eight, this comforting bowl of chili is guaranteed to warm you up and satisfy your craving for a hearty, protein-packed meal.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Ground pork
- 0.5 pound Chorizo sausage, casing removed
- 0.5 pound Bacon, diced
- 1 cup Diced smoked sausage
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 1 Poblano pepper, diced
- 1 large Bell pepper, diced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 15 ounces Cooked kidney beans, drained and rinsed
- 15 ounces Cooked pinto beans, drained and rinsed
- 3 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 0.5 cup Shredded cheddar cheese (optional for garnish)
- 0.5 cup Sour cream (optional for garnish)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat and add the diced bacon. Cook until crispy, then remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
Add the ground beef and ground pork to the pot and cook until browned. Break up the meat with a wooden spoon as it cooks. Once browned, remove with a slotted spoon and set aside.
Add the chorizo sausage to the pot and cook until browned, then remove and set aside. Discard any excess grease, leaving about 2 tablespoons in the pot.
Add the diced smoked sausage to the pot and cook for 2-3 minutes until lightly browned, then remove and set aside.
Add the olive oil to the pot, followed by the diced onion, garlic, poblano pepper, and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices, releasing their flavors.
Add the cooked meats back into the pot along with the crushed tomatoes, tomato paste, and beef broth. Stir well to combine.
Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally.
After 1 hour, add the rinsed kidney beans and pinto beans. Continue to simmer for an additional 30 minutes, allowing the flavors to meld together.
Taste and adjust seasonings as needed. If the chili is too thick, add more beef broth or water to reach your desired consistency.
Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, and sour cream if desired.
Nutrition Facts
Calories |
7567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 495.4 g | 635% | |
| Saturated Fat | 186.5 g | 932% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1378 mg | 459% | |
| Sodium | 17988 mg | 782% | |
| Total Carbohydrate | 300.6 g | 109% | |
| Dietary Fiber | 86.1 g | 308% | |
| Total Sugars | 59.8 g | ||
| Protein | 467.4 g | 935% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1436 mg | 110% | |
| Iron | 53.9 mg | 299% | |
| Potassium | 10631 mg | 226% | |
*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.
