Three meat homemade chili recipe is a meat lover’s dream. Loaded with chuck roast, ground beef, and smoked sausage, along with three kinds of beans, this chili packs a serious punch of flavor, especially when you add Slap Ya Mama seasoning and jalapeno. It’s a chili that’ll stick to their ribs and always bring them back for more.
Chili is a gigantic part of Texas culture. Down here, we take our chili seriously. If you ask most people here, they’ll tell you that chili has to be beefy, beany, spicy, and red.
Sure, you can find white chili here, but most purists will tell you that “real” chili is tomato-based. I’m not quite that picky about chili – good food is good food to me, but I will say that whatever kind of chili I’m making or eating, it had better be good.
Three Meat Homemade Chili
To say this is good chili is an understatement of the highest caliber. This chili is absolutely fantastic! This is a recipe I make all the time when fall and winter roll around.
All the beef and beans combined with the spiciness of the Slap Ya Mama seasoning and jalapeno creates a dish that warms you up in more ways than one! There’s nothing better than a big bowl of this chili on a cold, gray day.
I also love to make this chili for summer parties, as well. After all, chili, like barbecue, is welcome any time of year, especially this recipe.
The chuck roast gets so tender as the chili cooks, and the ground beef adds another layer of beefy flavor along with a nice texture. Finally, the smoked sausage takes this three meat chili over the top. All that meat with the three different beans and classic chili vegetables makes for a chili that is a real winner.
This chili tastes like it takes all day to make, but it’s actually a very easy recipe. The entire thing takes just a few minutes of prep, a little sautéing, and then a total of about 65 minutes of cooking in a Dutch oven on the stovetop.
As easy as this recipe is, however, there are a few things to keep in mind to ensure that you’ll be making the absolute best three meat chili that you possibly can. These are simple tips, so be sure to give them a read.
Bite Size Chuck Roast
It’s very important that you keep your chuck roast chunks small. In this case, bite size doesn’t mean the kind of bite you’d have in a beef stew. Rather, cut your chuck roast into cubes that are about a half inch. This ensures that the chili is easy to eat and that the beef chunks are small enough to get nice and tender.
Use Canned Beans
You’ll notice in the recipe that it says to drain and rinse the beans. That’s because this recipe uses canned beans. That’s one of the reasons it doesn’t take hours to make this recipe. If you plan on making this recipe in the time frame that it calls for, you’ll have to use canned beans.
Don’t Overcook the Vegetables
Only cook the onions, bell pepper, and jalapenos until they’re slightly tender. There’s no need to cook them until soft. In fact, you shouldn’t.
Remember, this recipe will boil and then simmer for a total of about 60 to 65 minutes. If you overcook the vegetables initially, you’ll end up with mush.
You can switch up this recipe in a couple of major ways. I love this recipe just as it is, but there are some who swear that good chili has to be cooked with dried beans. They do offer a slightly firmer texture than canned beans, so it does change things a little bit.
If you decide to go with dried beans, be aware that you’ll have to soak them overnight as well as cook them down a bit so that they’ll be the right texture when the chili is finished.
You can also omit the jalapenos if you don’t like your chili quite so spicy. I don’t recommend taking out the Slap Ya Mama seasoning, as the chili will be quite bland without it.
Serving Three Meat Homemade Chili
This is a hearty, robust chili that really sticks to your ribs. It’s a classic recipe that deserves the classic fixings. I recommend serving this chili with a dollop of sour cream and shredded cheddar cheese on top. You can also serve it with oyster crackers or tortilla strips.
Serve this chili for weeknight meals, at parties and potlucks, or any special event, really. Just set it out in the pot and let everyone take as much or as little as they like! That’s all there is to it.
Storing Three Meat Homemade Chili
This chili will keep well in the refrigerator in an air-tight container for three to four days. Chili freezes very well. You can store it in an air-tight, freezer-safe container or heavy-duty freezer bags for up to four months. To reheat it, simply plop the frozen chili into a pot and heat it over medium-low heat until heated through.
Three Meat Homemade Chili is Always a Great Choice
This three meat chili is perfect for fall and winter, making a great dish when the weather outside is cold and gray. It’s also perfect for summertime parties and potlucks. So basically, it’s the perfect choice any time of year.
It’s so delicious and so easy to make, you’ll find yourself making it again and again. Give this three meat chili a try, and I know you, your family, and your friends will love it
Ingredients to Make Homemade Chili
- Chuck Roast
- Ground Beef
- Smoked Sausage
- Garlic Salt
- Slap Ya Mama
- Chili Powder
- Green Peppers
- Yellow Onion
- Red Enchilada Sauce
- Crushed tomatoes
- Tomato Paste
- Kidney Beans
- Pinto Beans
- Black Beans
How to Make Homemade Chili
- In a large Dutch oven or large pot, melt butter.
- Add chopped onions, bell peppers and jalapenos.
- Cook until slightly tender.
- Add chuck roast, ground beef and sausage to pan.
- Sprinkle with seasonings, stir to combine.
- Cook and brown the meat.
- Add crushed tomatoes, enchilada sauce, water, tomato paste, stir.
- Add remaining ingredients, stir.
- Cook on medium, stirring occasionally.
- Garnish with shredded cheese, sour cream, green onions, diced red onions, if desired
Try this delicious recipe today
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A delicious and hearty homemade chili recipe made with three types of meat, loaded with flavor and a comfort meal the whole family will enjoy.
- 1.5 pounds chuck roast, cut into bite size pieces
- 1 pound ground beef
- 12 ounce smoked sausage
- 2 teaspoons garlic salt
- 1 tablespoon Slap Ya Mama seasoning
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 2 teaspoons pepper
- 2 teaspoons paprika
- 2 green bell peppers, seeds and membranes removed, diced
- 1 medium yellow onion, diced
- 1 jalapeno, seeds and membrane removed, diced
- 10 ounce can red enchilada sauce
- 15 ounce can crushed tomatoes
- 12 ounce can tomato paste
- 12 ounce water
- 27 ounce can kidney beans, drained, rinsed
- 27 ounce can pinto beans, drained, rinsed
- 29 ounce can black beans, drained, rinsed
In a large Dutch oven or stock pot, melt butter over medium heat.
Add onions, bell peppers and jalapenos.
Cook until slightly tender.
Add chuck roast, ground beef and sausage to pan.
Sprinkle with seasonings, stir to combine.
Cook until ground beef is cooked and chuck roast mostly cooked.
Add crushed tomatoes, enchilada sauce, water, tomato paste, stir.
Add remaining ingredients, stir.
Cook on medium for approximately 20 minutes, reduce heat to low, cover and simmer for 30-45 minutes, stirring occasionally.
Garnish with shredded cheese, sour cream, green onions, diced red onions, if desired.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Calories: 819kcalCarbohydrates: 76gProtein: 55gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 129mgSodium: 2412mgPotassium: 2214mgFiber: 26gSugar: 14gVitamin A: 1904IUVitamin C: 46mgCalcium: 188mgIron: 11mg
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