In a large, heavy-bottomed pot over medium heat, start by adding a combination of ground meats, letting them cook and break apart as they brown. The meat will release its rich juices and begin to develop a deep, hearty flavor as it cooks. Once the meat is halfway browned, add chopped onions, bell peppers, and jalapeños, stirring them into the mixture. As they soften and meld with the meat, they’ll release a savory aroma, adding layers of flavor and a touch of spice.
When the meat is fully browned and the vegetables are tender, add minced garlic, stirring for about a minute until it’s fragrant. Then, create a small well in the center of the pot and add tomato paste and beef bouillon, if using. Allow the tomato paste to cook for about 2 minutes, enhancing its flavor as it toasts slightly. Next, add fire-roasted tomatoes, tomato sauce, and beef broth (or water), stirring everything together to create a rich, flavorful base.
Cover the pot and let the chili simmer on low heat for approximately 2 hours. Stir occasionally, allowing the ingredients to fully combine and the flavors to develop into a thick, satisfying chili. Once it reaches your desired thickness and the flavors have fully developed, taste and adjust seasonings as needed. This chili is now ready to serve, with a rich, meaty texture and a deep, smoky flavor that’s perfect for a cozy meal.
Three Meat Chili
Ingredients
- 1 lb. Ground Beef
- 1 lb. Ground Venison or Sausage
- 12 oz of Smoked Andouille Sausage
- 2 Onion Diced
- 2 Green Bell Pepper Diced
- 3 Jalapeno Chopped
- 4-5 Cloves of Garlic Minced
- 2 Tbsp Chili Powder
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Cumin Powder
- 1 tsp Paprika
- ½ tsp Salt
- ¼ tsp Pepper
- 2 Tbsp Tomato Paste
- 1 – 15 oz Can of Tomato Sauce
- 1 – 15 oz Can of Fire Roasted Tomatoes
- 1 Cup Beef Broth
Instructions
- In a large pot, add all the meat and cook over medium heat, breaking it up as it browns.
- When the meat is halfway browned, add the chopped onion, bell pepper, seasoning, and jalapeños. Continue cooking until the meat is fully browned.
- Add the garlic and sauté for about 1 minute, until fragrant.
- Create a small well in the center of the pot, then add the tomato paste and beef bouillon (if using). Stir and let cook for about 2 minutes to toast the tomato paste.
- Add the fire-roasted tomatoes, tomato sauce, and beef broth (or water). Stir to combine.
- Cover the pot with a lid and let the chili simmer on low heat for about 2 hours, stirring occasionally.
- Once the chili reaches your desired thickness and tastes delicious, it’s ready to serve.