Shifting Gears

I came up with this recipe for really basic meat chili when my husband kept asking me to put the canned stuff on my grocery list. I’m no chef but I thought I could do a little better, and after a few experiments came up with this. My husband really likes it and if I make any modifications he knows it. It smells really good and we always get comments when we take this in and warm it up for lunch at work.

Super Basic 3 Meat Chili

Makes approximately 5 2 cup servings.

1lb each ground beef, pork and turkey, all as lean as possible. (There’s no reason you can’t do all ground beef if that’s what you want.)
3 tsp unseasoned meat tenderizer
1/4c minced onion
3 cloves garlic, minced
3 8oz cans No Salt Added Tomato Sauce
1 10oz can Enchilada Sauce, spice level of choice
About 1-2 tbsp. Worcestershire Sauce
About 1 tbsp. liquid smoke
1 tsp black pepper
2 dashes Cayenne pepper
2-3 tsp cumin
2-3 tsp chili powder
1 tbsp. Grill Mates Montreal Steak Seasoning

Crumble the meats into a large pot and sprinkle the meat tenderizer evenly over the meats, mix, then add onion and garlic. Brown over med-high heat, drain if needed or just let excess moisture cook out. Add all of the rest of the ingredients. Reduce heat to medium. Cover and simmer, stirring occasionally, for 15-20 minutes.

I usually double this recipe so there will be plenty of leftovers to freeze for several work lunches or dinner for those nights when cooking just isn’t going to happen.

There’s no reason why you couldn’t add a can of chili beans with sauce, or drain and rinse a can of black beans and add those in, I leave beans out per my husband’s request. You could just use this recipe as a base and add in whatever else you want. This recipe is fairly thick, so if you’re adding more stuff be prepared to add more sauce. The amount listed in the seasonings is a guideline, I never use those exact measurements but stay pretty close.