Makes:
10 servings
Total Time:
2 hr
Submitted by:
Category:
Soups/Chilis
Sub Category: Chilis
what you need
- 3 pounds ground beef
- 1 pound pork tenderloin, cut into 1/2 inch cubes
- 1 pound bulk Italian sausage
- 2 large onions, chopped
- 2 celery ribs, diced
- 1 medium green pepper, diced
- 3 garlic cloves, minced
- 2 cans (28 ounce each) diced tomatoes, undrained
- 3 cans (15 ounce each) pinto beans, drained and rinsed
- 1 can (16 ounce) kidney beans, rinsed and drained
- 2 cans (4 ounce each) chopped green chilies
- 1 can (8 ounce) tomato sauce
- 1 cup beef broth
- 1 can (6 ounce) tomato paste
- 7 1/2 teaspoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons lemon juice
- 1 tablespoon all-purpose flour
- 1 tablespoon dried oregano
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 bay leaves
make it
In a soup kettle or Dutch oven, cook the beef, pork and sausage over medium heat until no longer pink; drain.
Add the onions, celery, green pepper and garlic; cook for 8-10 minutes or until vegetables are tender.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 hours. Discard bay leaves before serving.
Notes
