Meat Lovers Chili Recipe

Meat lovers chili recipe!

Chili is one of those classic dinners that is perfect no matter the time of year or the occasion. It’s the perfect side or the perfect main course! When serving it as the main course, I like to amp it up with a lot of meat. {I’m also used to feeding people who really want to be carnivores instead of omnivores}. My meat lovers chili recipe has all the classic chili components with the added bonus the 3 different kinds of meat.

What’s not to love about that?I’ve slowly developed this recipe over the last couple of years, varying it a bit each time I make it. I’ve finally settled on a recipe I love, one that Andy loves and one I think you’ll love! It’s simple and easy to make, you’ll probably have all the ingredients besides the meat right in your pantry.

In my meat lovers chili recipe, I use beef chunks, ground turkey and kielbasa sausage. I like the way they all compliment each other and flavor the dish. Of course, feel free to switch up the type of meat you use – if you keep the ratios of meat to the rest of the ingredients the same the chili will turn out just fine.

This hearty meat lovers chili recipe is sure to be a hit at your next family dinner. Great as the main course or a side, this chili is packed full of meat, beans, and tomato flavor!

This chili is mildly spicy, if you’d like a bigger kick from the spice, leave the seeds and membranes in the jalapeño pepper or add a bit more cayenne pepper. I use frozen tomatoes from my garden when I make this, but in the recipe I list a 28 ounce can of whole tomatoes.

If you’d like to sub in the fresh/frozen tomatoes, use about 1 1/2 cups – you want the volume to be roughly equal to a 28 ounce can. I don’t process the tomatoes at all, the skins just fall off and the tomatoes fall apart, you really don’t even notice they are there but they add incredible flavor.

Meat lovers chili recipe!

If you’re using the canned tomatoes, the same thing will happen. They should break apart and not be super chunky. If you’re worried about it, you can always use a 28 ounce can of diced tomatoes.

Any large pot works well to cook the chili in, but my favorite pot to cook with is my cast iron dutch oven. It heats really evenly and keeps everything a consistent temperature while it cooks. The link above is to the pot I currently use and love!

I have a thing for cast iron, if you couldn’t tell. But cast iron dutch ovens really are so perfect for just about anything. Even heating is super important when you’re cooking, especially when you’re cooking something that needs to simmer for a while like this chili.

Meat lovers chili recipe!

It prevents the food from getting hot spots and burning. Plus, who wouldn’t want a lovely turquoise pot?! I need one in every color. And size. I sure like to shop for shoes and clothes, but man, I can really go crazy with kitchen supplies!

I may have a problem. Never mind, that’s not a problem. It’s a healthy addiction.

Those, exist, right?

Serves 4

Meat Lovers Chili Recipe

This hearty meat lovers chili recipe is sure to be a hit at your next family dinner. This chili is packed full of meat, beans, and tomato flavor!

15 minPrep Time

1 hr, 15 Cook Time

1 hr, 30 Total Time

Save RecipeSave Recipe

Ingredients

  • 1/2 pound ground turkey
  • 1/2 pound kielbasa
  • 1/2 or 3/4 pound beef chunks, personal preference
  • 4 garlic cloves, small dice
  • 1 small jalapeño, seeds and membranes removed, small dice
  • 1 medium onion, small dice
  • 1 stalks celery, small dice
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne
  • 3 cups beef broth
  • 2 tablespoons brown sugar
  • 1 28-ounce can whole tomatoes
  • 1 6-ounce can tomato paste
  • 1 15-ounce can kidney beans
  • 1 15-ounce can northern beans

Instructions

  1. In a large dutch oven or pot, brown all the meat.
  2. Once browned, add garlic, onions, jalapeño, and celery. Cook until softened, about 2 minutes.
  3. Add in cumin, chili powder, and cayenne. Cook for a couple more minutes.
  4. Pour in beef broth, add brown sugar, tomatoes, and tomato paste.
  5. Bring to a boil and then simmer about and hour with the lid on.
  6. Remove lid, add kidney beans and great northern beans and simmer uncovered for 15 more minutes.
  7. Serve with toppings of your choice. Some of our favorites are cheddar cheese, sour cream red onions, cilantro, and tortilla chips or strips.

Notes

• This chili is mildly spicy, if you'd like more spice, leave the seeds and membranes in the jalapeño pepper or add a bit more cayenne pepper.

• I use frozen tomatoes from my garden when I make this, but in the recipe I list a 28 ounce can of whole tomatoes. If you'd like to sub in the fresh/frozen tomatoes, use about 1 1/2 cups - you want the volume to be roughly equal to a 28 ounce can.

• When I use fresh/frozen tomatoes, I don't process the tomatoes at all. The skins just fall off and the tomatoes fall apart, you really don't even notice they are there but they add great flavor. If you're using the canned tomatoes, the same thing will happen. They should break apart and not be super chunky. If you're worried about it, you can always use a 28 ounce can of diced tomatoes.

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