SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 345.6
  • Total Fat: 14.4 g
  • Cholesterol: 83.4 mg
  • Sodium: 416.3 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 7.9 g
  • Protein: 32.2 g

View full nutritional breakdown of Smokey 3 Bean Beef & Pork Chili calories by ingredient
Report Inappropriate Recipe

Smokey 3 Bean Beef & Pork Chili

Submitted by: JXG4051313

Introduction

I have made this for employee fundraisers at work and it always gets great reviews. With its meaty smokey flavor its comforting to know you are eating a satisfying healthy meal. I have made this for employee fundraisers at work and it always gets great reviews. With its meaty smokey flavor its comforting to know you are eating a satisfying healthy meal.
Number of Servings: 15

Ingredients

    2 lbs lean beef 97/3
    1 1/2 lbs lean boneless pork chops cut in 1/2" cubes
    1 md red bell pepper diced
    1 md yellow bell pepper diced
    1 md orange bell pepper diced
    1 14.5 can diced tomatoes chili style
    1 can red kidney beans rinsed
    1 can pinto beans rinsed
    1 can black beans rinsed
    1/2 c chili powder
    2 dried ancho chilis seeded
    1 cup beef broth
    8 tsp worcestershire sauce
    6 tsp mesquite liquid smoke

Tips

If you like a thicker chili add 1 tablespoon of cornstartch to 1/4 cup water and add to pot, or add more beef broth if you like it thinner. My hubbie likes it spicy so I add cayenne pepper or chili pequin to taste when I make it for him. This can also be cooked in a slow cooker. I still recommend browning meat first. You don't want to miss out on the browning FLAVOR!


Directions

Brown beef in medium high pan sprayed with canola cooking spray. I like to keep it in tube form in the pan and roll it a 1/4 turn on every side until the entire roll is brown. While the beef is browning, brown cut pieces of pork in another pan on medium high heat sprayed with canola cooking spray. Remember by browning the meats you are creating a rich meaty FLAVOR! Once browned add 1/4 c of chili powder to beef and 1/4 c chili powder to pork, cook for 1 to 2 minutes to release flavor from the chili powder. Add 4 tsp worcestershire to each pan, and deglaze both pans with 1/2 cup each of beef broth. Add half of 3 diced bell peppers to each pan and cook down until slightly tender. Meanwhile heat stock pot to medium high and add can of chili style tomatoes, spicy V8, 3 cans rinsed beans, and 2 dried ancho chiles seeded and torn into large pieces. Bring to a boil and add beef and pork mixtures to the stock pot. Add liquid smoke and lower to simmer and cook for 30 minutes. Remove softened ancho chilies before serving.

Serving Size: makes 15 1 1/2-cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user JXG4051313.






Great Stories from around the Web


Rate This Recipe