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Ultimate Beef Chili with Three Meats

Three meat beef chili combines bacon, ground beef, and ground pork with beans and warming spices in a 6-quart Dutch oven. A long, uncovered simmer thickens the chili and melds the flavors for a hearty bowl.
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Prep Time 20 minutes
Cook Time 2 hours 14 minutes
Resting 10 minutes
Total Time 2 hours 44 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices, chopped
  • 2 lb ground beef 85% lean
  • 1 lb ground pork
  • 1 yellow onion large, chopped
  • 1 green bell pepper large, chopped
  • 4 cloves garlic minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 1.5 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 2 cups low-sodium beef broth
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the bacon for 6 to 8 minutes, stirring occasionally, until crisp and the fat has rendered.
  2. Transfer the bacon to a plate with a slotted spoon.
  3. Brown the ground beef and ground pork in batches in the rendered fat, breaking the meat into small pieces, for 6 to 8 minutes per batch, until no pink remains and the meat reaches 160°F.
  4. Transfer the meat to the plate with the bacon.
  5. Pour off all but about 2 tablespoons of fat from the Dutch oven.
  6. Add the onion and bell pepper and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  7. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper and cook for 30 seconds.
  8. Stir in the tomato paste for 1 minute.
  9. Add the crushed tomatoes, beef broth, kidney beans, pinto beans, browned meat, and bacon, stirring to combine.
  10. Bring the chili to a boil.
  11. Reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, stirring every 20 to 30 minutes, until thickened and the flavors have melded.
  12. Remove the Dutch oven from the heat.
  13. Let the chili rest for 10 minutes before serving.

Notes

Brown the meat in batches so it sears instead of steaming. Refrigerate leftovers for 3 to 4 days, or freeze for up to 3 months. For a lower-sodium option, choose no-salt-added beans and tomatoes.