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Three Meat Smoked Chili

Who doesn't love a delicious bowl of hot Chili on a cold day? I decided to add some different flavors by using three different kinds of meats. I smoked the meats and vegetables first for a few hours to add some smokey flavor. So good and easy to cook as well. Let me show you how.


1 pound Ground Beef

1 pound Ground Pork

1 pound Ground Turkey

2 large Onions

2 Bell Peppers

2 Jalapeno Peppers (diced and deseeded)

6 Cloves Garlic

4 Tablespoons Chili Powder

4 teaspoons ground Cumin

3 Tablespoons Brown Sugar

1 can Tomato Paste (6 ounces)

1 can Green Chili Peppers (4-6 ounces)

1 bottle or can of Beer (preferably Stout or Porter)

4 cans of Diced Tomatoes (14.5 ounces)

2 cans of Chili Beans

2 cans of Beans (Pinto or Kidney)

2 Beef Bouillon Cubes

2 Teaspoons Oregano

2 Tablespoons Olive Oil

Salt & Pepper to taste

Chili Pepper Flakes or Hot Sauce of your choice (If Preferred)

Start by mixing the three meats together in a bowl. Season with Salt & Pepper. Place in your fridge or freezer while you dice up the Onions, Peppers and Jalapeno. Place them in a disposable foil pan and toss with a few tablespoons of Olive Oil. Season with salt & pepper.

Set your smoker to its lowest setting. This is to allow the meat and vegetables to absorb some smoke for a few hours. My smoker has a smoke setting that produces more smoke and maintains a temperature of around 170 degrees. Smoke for at least 2 hours, stirring the vegetables once in a while. When done remove and take back to your kitchen.

Shred the smoked meat into smaller pieces. Place in a large stock pot. Next add the vegetables and stir well. Continue to add the remaining ingredients, and stir well to make sure everything is combined.

Simmer on low for 7-8 hours, or high for 4-5 hours. Stir and season with salt, pepper to taste. Top with Sharp Cheddar Cheese and Sour Cream. Enjoy!

To watch me prepare this recipe step by step simply watch my video below.


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