This chili recipe is meaty and full of flavor! Perfect for the start of football season! It’s been one of our favorites. We’ve used it for chili dogs, chili burgers, chili cheese fries, nachos, burritos, or just a big bowl of chili with our homemade cast iron skillet cornbread.
You can make this into a keto-friendly dish by just eliminating the beans and adding an extra 2 pounds of meat of your choice.
You can cook it in the slow cooker on low for 5-6 hours, or on high for 3 hours.
This Chili can also be cooked on the stovetop: Bring to a simmer and cook on medium/low for two hours.
Enjoy!
Get the full detailed recipe here:
Ingredients:
1 pound Chuck Steak, cubed (about 1/2” pieces)
1 pound Ground Beef (I used 85% lean)
1 pound Ground Italian Sausage
2 Tbsp olive oil
1 red bell pepper, finely chopped
1 large yellow onion, finely chopped
2 jalapeños, minced (adjust to your preferred spice level)
2 serranos, minced
6 cloves garlic, minced
1 (12oz) bottle of lager beer (I used Modelo Negra)
1/2 cup chicken broth
1 (6 oz) can tomato paste
1 (8 oz) can tomato sauce
1 (14.5 oz) diced tomatoes (I used Fire Roasted)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
4 Tbsp chili powder
2 tsp salt, or more to taste (I added 1/2 tsp more once cooked)
1 tsp smoked paprika
4 tsp ground cumin
2 tsp dried oregano
1 tsp ground black pepper
1/2 tsp cayenne pepper
2 Tbsp Masa Harina, you can also use Cornmeal
Optional Garnish:
shredded cheddar cheese
sliced green onions
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Recommended Equipment:
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Crockpot: or Instant Pot:
Large Cast Iron Skillet:
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