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Three meat chilli recipe

Three meat chilli recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

This chill is a little different from the average chilli - it has venison, beef and pork in it. It's a wonderful dish to serve over the winter months. Enjoy with freshly cooked rice, a jacket potato or wedges of corn bread.

52 people made this

IngredientsServes: 10

  • 50g butter
  • 450g minced venison
  • 450g diced beef stewing steak
  • 450g diced pork
  • 1 large onion, chopped
  • 1 fresh Scotch bonnet chilli, seeded and finely chopped or to taste
  • 3 tablespoons chilli powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons ground cumin
  • 2 (400g) tins whole peeled plum tomatoes with juice
  • 425g passata
  • 6 cloves garlic, finely chopped
  • 4 cubes beef stock, crumbled
  • 4 tablespoons bourbon whiskey
  • 700ml lager
  • 475ml water

MethodPrep:30min ›Cook:1hr15min ›Ready in:1hr45min

  1. Melt the butter in a large pot over medium heat. Cook the venison, beef and pork in the melted butter until completely browned. Add the onion and chilli; cook until tender. Season with chilli powder, cayenne pepper and cumin.
  2. Stir in the tomatoes, passata, garlic and beef stock. Pour the bourbon, lager and water into the mixture and stir. Bring the chilli to the boil; cover and reduce heat to medium-low; simmer about 1 hour, stirring frequently.

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Reviews & ratingsAverage global rating:(66)

Reviews in English (57)


One the the best chili recipes I've made...Used 3 lbs. of vension trimmed from 2 legs. Didn't have any jalapeno peppers so I used red pepper flakes. Had only my own canned tomatoes so used 1 qt. w/ juice. After 1 can of beer and the JD, I skipped the water as it seemed very liquidy. Also, since I cooked everything in a dutch oven, I put it in the oven at 425 for 1 1/2 hrs. This cooked the liquid down nicely.There was a special "twang" that stood out. Maybe the JD? Whatever it was, it made this recipe special. Will make this again!-09 Mar 2008


WOW!!! My husband said this is the best chili he ever had! The only changes I made to this recipe was to use chipotle pepper instead of the cayenne and to omit the water. I tasted it before adding the bourbon and it was just OK, the bourbon just adds complexity to the chili; don't leave it out. Thanks for the great recipe!-03 Dec 2008

by Cafe au lait

Oh yeah - this was a winner. I loved the spicy and smooth flavor of the sauce. In fact mine was more saucy due to my not putting all the meat that it called for. I used venison sausage which was the ground meat with seasoning. Made it with a different type of pepper than the jalepeno and learned a big no-no. Cutting a pepper with bare hands is bad. Because even hours later, many hand washes & soaking my fingers in buttermilk didn't get rid of the sting. Then taking out your contacts later is even more painful. [I can laugh now, but it hurt at the time.]-01 Jan 2008

Recipe Summary

  • 1 ½ pounds 80% lean ground beef
  • 1 red bell pepper, chopped
  • 1 medium sweet onion, diced
  • 1 (16 ounce) package frozen yellow and white whole kernel corn
  • 1 (15 ounce) can light red kidney beans
  • 1 (15 ounce) can dark red kidney beans
  • 1 (15 ounce) can pinto beans
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 ½ cups water
  • ¾ cup brown sugar
  • 3 (1.25 ounce) packages chili seasoning mix
  • 3 tablespoons distilled white vinegar
  • 3 tablespoons yellow mustard

Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.

Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.

Slow Cooker 3-Bean Chili With Ground Beef

Throw this easy slow cooker chili together in the slow cooker and enjoy the praise. It's an excellent bowl of red to enjoy on a crisp autumn evening or snow day. Using canned beans makes it a quick prep, and the slow cooker makes cooking nearly hands-free. Turn the slow cooker on and carry on with your daily routine.

This hearty chili contains three kinds of canned beans. Use the lima beans, kidney beans, and Great Northern beans, or substitute pinto beans, black beans, or navy beans for one or two of the suggested varieties. The addition of ground beef, tomatoes, and chili seasonings makes it a hearty, flavorful chili.

As with most chilis, the recipe is versatile, and it's easily adapted to your family's tastes. Ground turkey is an excellent alternative to the ground beef or use some ground sausage with the ground beef to add extra flavor. If you're always looking for ways to get the kids to eat their vegetables, consider adding about 1/2 cup of shredded carrots to the chili. Carrots add natural sweetness to the dish along with a bit of color.

Don't skip the browning step for the ground beef. Ground beef takes on a rather unappetizing texture and color when it's added to the pot raw. So, unless you're making meatloaf, stuffed peppers, or a similar dish, always brown the beef first. Not only will the finished dish be more attractive it will be lower in fat.

This homemade chili is satisfying but mild in flavor. If you crave more heat in your chili, add 1/2 teaspoon or more of crushed red pepper flakes or add a minced jalapeno or serrano chile pepper.

Ways to modify

At this point, you have a great bowl of thick and hearty chili. It serves four to six people and has a great flavor just on it’s own. But sometimes I like to get creative, and I’ll add in some extra ingredients to make it even better. Here are a few other ideas to spice up your chili:

  • Kick up the spice by adding chili powder, red pepper flakes or hot sauce.
  • Use a different meat like shredded chuck roast, stew meat, diced chicken, ground turkey or diced beef sausage.
  • Experiment with different beans – try adding a can of black, cannellini or kidney beans.
  • Top with onions, jalapenos, sour cream, or cheese.
  • Not a fan of cooked tomatoes? Blend the diced tomatoes in a blender to make tomato sauce – you still get the flavor without the chunks of cooked tomato.

TIP: When adding different ingredients, the key is to keep the ratios 1 pound of meat, 1 can of beans, 1 can of diced tomatoes. If it’s too thick, just add a small can of tomato sauce, along with a little chili powder.

Notes on Meat Lover&rsquos Crock Pot Chili

  • For this recipe, I highly recommend our all-in-one slow cooker that has a browning setting to allow you to cook up your bacon IN the slow cooker while you are browning up your other meats on the stove. However, any 6 qt slow cooker will work. If your slow cooker is 5 qt or smaller you will need to reduce this recipe as it fills up the 6 qt.Cook your meats at the same time to save time: I fried up my bacon in my slow cooker (it has a browning setting) and meanwhile browned my ground beef and sausage together on the stove.
  • SAVE that bacon grease. Seriously. It is nature&rsquos nectar. You will thank me when you see what I do with it tomorrow ). Just drain it out of the crock and carefully pour it into a glass jar. Trust me.
  • One note about the tomatoes: I LOVE whole tomatoes in chili. I have since childhood. The secret to using them in chili is when you dump them in, take a big ole wooden spoon and break each tomato apart so that it can break down a bit more during cooking. It still will leave nice big chunks of tomato to complement all that meat, but they will blend more nicely with the dish if you break them open.
  • To macaroni or not macaroni&ndash it is an age old chili question. Where I grew up it wasn&rsquot chili without macaroni, however, many people protest using it. My compromise? Cooked macaroni now goes on the garnishing table. I cook it up, drain it and rinse it well with water so it doesn&rsquot stick together. Then the macaroni lovers can scoop it up into their bowl and the non-macaroni people can rest knowing that pasta has not messed with the purity of their porridge ). (But ya know what this southern Indiana gal does with the leftovers? You guessed it&hellip that pasta gets thrown in with the rest of the chili. Shhh!)

Once they chili was done, I put out the fixin&rsquos&ndash sour cream, fresh shredded cheese, chopped green onions, extra bacon (LOVE that 1.5 lb package because I ACTUALLY had extra bacon this time!) and cooked macaroni and let everyone make their bowl just like they liked.

My husband loved it. My daughter loved it too. So much so, she called dibs on the leftovers!

  • 2 tablespoons cumin seeds
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano, preferably Mexican
  • ½ teaspoon cayenne pepper
  • 3 teaspoons canola oil, divided
  • 1 pound beef round, trimmed, cut into 1/2-inch chunks
  • 3 onions, chopped
  • 1 green bell pepper, seeded and chopped
  • 6 cloves garlic, finely chopped (2 tablespoons)
  • 2 jalapeño peppers, seeded and finely chopped
  • 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
  • 2 dried ancho chiles, seeds and stems removed, snipped into thin strips (optional see Note)
  • 12 ounces dark beer, such as porter or stout
  • 1 28-ounce can plum tomatoes, with juices
  • 1 tablespoon grated unsweetened chocolate
  • 1 teaspoon sugar, or to taste
  • 2 bay leaves
  • 2 cups water
  • 1 19-ounce can kidney beans, rinsed
  • 1 19-ounce can white beans, such as Great Northern, rinsed
  • 1 19-ounce can black beans, rinsed
  • 1/4 cup chopped fresh cilantro, (optional)
  • 2 tablespoons lime juice
  • Salt & freshly ground pepper, to taste
  • Nonfat plain yogurt, chopped scallion greens and shredded sharp Cheddar cheese, for garnish

Toast cumin seeds in a small dry skillet over medium heat, stirring, until aromatic, 1 to 2 minutes. Transfer to a mortar and pestle or spice grinder grind to a fine powder. Transfer to a small bowl add chili powder, paprika, oregano and cayenne. Stir to combine set aside.

Heat 1 1/2 teaspoons of the oil in a large heavy pot over high heat. Add beef, in batches if necessary, and saute until browned on all sides, about 3 minutes. Transfer to a plate lined with paper towels and set aside.

Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions and bell pepper. Cook, stirring, until the onions have softened and are golden brown, 7 to 10 minutes. Add garlic, jalapeños, sun-dried tomatoes, anchos chiles (if using), and the reserved spice mixture. Stir until aromatic, about 2 minutes. Add beer, bring to a simmer and cook for 10 minutes, scraping up any brown bits clinging to the bottom of the pan. Add tomatoes and their juices, chocolate, sugar, bay leaves and the browned beef. Add water and bring to a simmer. Cover the pot and simmer, stirring occasionally, until the beef is very tender, 1 1/2 to 2 hours.

Add kidney beans, white beans and black beans and cook until the chili is thick, 30 to 45 minutes more. Remove the bay leaves. Stir in cilantro, if using, and lime juice season with salt and pepper to taste. Serve with garnishes.

Make Ahead Tip: Cover and refrigerate for up 2 days or freeze for up to 6 weeks.

Note: Ancho chiles, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile can be found with other spices in large supermarkets, or substitute ground chili powder with a pinch of cayenne.

Reviews ( 15 )

This looks like a very mild chili recipe that may appeal to those that like mild things. It could use much more chili powder, definitely needs cumin and celery, if not celery seed. Maybe some ground mustard as well. It's not bad looking, but, it needs a bit more.

This is a great recipe, whether you make it "as is" or you want to make adjustments to make it your own. Served it at a chili feed for the local hockey team and it disappeared! Did make a few adjustments though. I actually made two batches one with ground beef and one with shredded beef (I can't stand ground meat of any kind I've always hated the texture). For each batch I doubled the garlic, added 1 1/2 tsp of cumin, and subbed out half the regular chili powder for powdered chipotle chili pepper. That may be too hot for some people you might want to try powdered adobo chili pepper instead. That gives you the wonderful smoky flavor without all the heat.

I made it for another family, and they loved it. Some of the kids added tabasco sauce. I added more chili powder, and next time will add more garlic. But this was great--and I didn't even have time to let it simmer. I know that it'll be even better tomorrow! Best recipe I've found. Thanks.

a little preparation but very good and make a lot

Makes the house smell so good as it simmers all day. Perfect for a cold day!

This is without a doubt an outstanding recipe! This chili has become repeat dish in my household!

Awesome. Everyone loved it.

Very pleasantly surprised by this recipe. It's hearty, and just spicy enough. Extra hotness can be added for those who want it. It filled my slow cooker to the absolute brim - I was constantly checking for overflow! I substituted a lb of sausage for a lb of the beef, and added a can of chili-seasoned pinto beans. Also added an extra teaspoon of salt.

10 Actually Hearty Vegetarian Chili Recipes

If you're going vegetarian, at least add tortilla crisps.

This chili combines three healthy staples: quinoa, broccoli, and bell pepper.

Cold days call for hearty chilis.

Beets and fire-roasted tomatoes give this chili its red color.

Serve it with the classic chili toppings: cilantro, sour cream, and shredded cheese.

Best Meat For Chili

If your chili doesnt have beans its not outlaw chili. These chili beans are delicious and so easy to make.

This Rich And Hearty Beef Chili Recipe Is Loaded With Ground Beef Vegetables And Beans Making Meat Lovers Recipes Best Chili Recipe Ground Beef Chili Recipes

This will lock in the flavor of the meat.

Best meat for chili. Best Meat for Texas Chili - Home Cooking - Beef - Chowhound. Dinner is ready in 45 minutes or less. Brown chunks of meat on the outside before assembling your chili.

Just slow cook it. Its not tender enough for different reasons. Whatever else you put in there besides meat and chilis is your business not mine.

Elks pretty good but thats a local option not available everywhere. Im cubing the meat against the grain in pieces about 10mm thick lightly salting it about 15 mins before giving it a quick sear adding the stock and letting it simmer for about 25 hrs covered on low. 3 hours 45 minutes.

Recipe Courtesy of Devon Fredericks. This method is particularly important when using different types of meat for your chili. Brown ground meats before adding any liquids.

Sem riscos para a audio no incomodam evita acidentes e no cancela rudos externos. Im now using two cuts. 05022021 pork goes in chili verde and beef chuck or ground if you cant find decent chuck and maybe a little venison.

Anncio Cansado de fones que machucam e caem. Coarsely ground beef has a presence that a chunky style of chili needs. Garnish with lime cilantro diced onions Cheddar cheese and diced avocado.

The best mean is your mean I mean it. 20102018 If your butcher will grind meat to order or if you grind your own meat at home Melvin recommends coarsely ground beef for a heartier texture. Conhea a tecnologia de conduo ssea.

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Recipe Summary

  • 2 tablespoons vegetable oil
  • 3 slices of bacon, cut crosswise into 1/4-inch strips
  • 1 onion, cut into 1/4-inch dice
  • 2 jalapeños, seeded and cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1/4 cup chili powder
  • One 15-ounce can Great Northern beans, drained and rinsed
  • One 15-ounce can pinto beans, drained and rinsed
  • One 15-ounce can black beans, drained and rinsed
  • One 28-ounce can diced tomatoes
  • 2 cups chicken stock or low-sodium broth
  • Kosher salt and freshly ground pepper
  • Chopped cilantro and sour cream, for serving

In a medium soup pot, heat the oil until hot. Add the bacon, onion, jalapeños and garlic and cook over moderately high heat until the onion is softened and the bacon fat has been rendered, about 5 minutes. Add the chili powder and cook over moderate heat until fragrant, about 1 minute. Stir in the beans, tomatoes and stock and bring to a simmer. Simmer the chili over moderately low heat until thickened, about 15 minutes. Season with salt and pepper and serve with cilantro and sour cream.

Best Classic Chili

This classic chili is quick and flavorful, making it an excellent choice for dinner after a busy day. The traditional chili con carne ("with meat") of tender beef in a spiced tomato stew is hard to beat this recipe adds hearty beans as well. Unlike other chili recipes, it's made on the stovetop and ready within an hour, so it's perfect for a last-minute chili night.

Besides being ridiculously easy, homemade chili is quite simple to alter or add ingredients to suit your taste. If your family doesn't like onions, leave them out. If you prefer smaller beans, use pinto beans or black beans instead of kidney beans. Likewise, you can also make the chili more flavorful with additional seasonings like chili peppers and garlic.

Chili is a great leftover, so use a big pot and double or triple this recipe to feed a crowd. Chili is especially good with cornbread or cornbread muffins, or you can serve it with tortilla chips for dipping. Cheese, sour cream, green onions, cilantro, and avocado all make nice toppings. Leftover chili can also be used for other dishes like chili dogs, chili mac, nachos, and dips.