Thick Ass Three Meat Chili. This is a good recipe for those of us who like thick chili. My husband is not fond of big chunks of tomato. I'm confused as to why Andy used tomato paste.

Thick and Beefy Beanless Chili Recipe. A unique chili using a mixture of meats. It is spicy and loaded with flavor. You can have Thick Ass Three Meat Chili using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Thick Ass Three Meat Chili

1. You need 1 lb of Ground mild Italian sausage.
2. Prepare 1 lb of Ground sirloin.
3. Prepare 1 packages of Applewood bacon.
4. It's 1 of Red bell pepper.
5. It's 1 large of jalapeño pepper.
6. It's 1 of Yellow onion.
7. You need 2 packages of McCormick hot chili seasoning packet.
8. Prepare 4 can of 8 ounce canTomato sauce.
9. You need 2 can of 15.5 ounce can of light red kidney beans.

Serve chili in bowls topped with onions and pickled jalapeños, with cornbread or warm tortilla chips. Reheat leftovers with a little water or stock to loosen. Use up your leftovers with these creative recipe ideas that turn day-old bread, rice, cooked meat + more into new dishes for lunch, dinner & dessert. The Best Chili Recipe - with ground beef, beans, and homemade chili seasoning.

Thick Ass Three Meat Chili instructions

1. If possible use a cast-iron frying pan fry up the bacon first drain a little bit of the Bacon grease. Chop up the slices of bacon.
2. Cook the Italian sausage and the ground beef. to save time you can combine both of the meats while cooking.
3. Chop the onion red bell pepper and jalapeño I prefer to have large slices to add texture to the chili remember it's thick ass chili.
4. Combine all the meats and the produce together in a crock pot or slow cooker. Add the two season packets bring to a boil stirring occasionally. Once brought to a boil and let it simmer for about 20-30 minutes then turn heat to low.
5. I find that all the flavors seem to come together better when I heat it up the next day. So if you can let it sit for a day it should be worth while. If not no big deal the Italian sausage might be the dominant flavor.

The dry rubs should create a thick pasty-like blend in the meats. This will be broken down when we add. Consider that there is three pounds of meat in the recipe which ensures that it is hearty and filling. The original chili was made with dried beef pounded together with suet and dried chilies into a sort of pemmican-like dry mix intended to last a long time and be quick and nutritious for cowboys to rehydrate and stew up out on the range. Arguably the most important ingredient in the pot.