This robust Texas-style chili combines three distinct meats—pork, beef, and veal—to create a deeply savory and complex flavor profile. Unlike traditional bean-heavy versions, this recipe relies on a smooth cornmeal slurry for thickening, resulting in a luxurious, velvety texture that coats the meat perfectly. The blend of chili powder, cumin, oregano, and a touch of sugar balances the heat with earthy warmth and subtle sweetness. It is an ideal comfort food for chilly evenings, game day gatherings, or weekend slow-cooking projects. The long simmer time allows the tough cuts of meat to become fork-tender while the spices meld into a cohesive, aromatic broth. Serve it hot with grated cheddar, raw onions, or a dollop of sour cream to cut through the richness.
Mike’s Three Meat Texas Red Chili – Southern
Description
This robust Texas-style chili combines three distinct meats—pork, beef, and veal—to create a deeply savory and complex flavor profile. Unlike traditional bean-heavy versions, this recipe relies on a smooth cornmeal slurry for thickening, resulting in a luxurious, velvety texture that coats the meat perfectly. The blend of chili powder, cumin, oregano, and a touch of sugar balances the heat with earthy warmth and subtle sweetness. It is an ideal comfort food for chilly evenings, game day gatherings, or weekend slow-cooking projects. The long simmer time allows the tough cuts of meat to become fork-tender while the spices meld into a cohesive, aromatic broth. Serve it hot with grated cheddar, raw onions, or a dollop of sour cream to cut through the richness.Ingredients
Directions
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Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Pat the pork cubes dry and brown them in batches until seared on all sides.
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Remove the pork from the pot and set aside on a plate.
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Repeat the browning process with the beef cubes, then remove and set aside.
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Brown the veal cubes in the same pot, then remove and set aside with the other meats.
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Pour off all but about 2 tablespoons of the rendered fat from the pot.
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Reduce heat to medium and add the chopped onion and green pepper to the pot.
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Sauté the vegetables for 5-7 minutes until softened and slightly translucent.
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Stir in the chopped garlic and cook for 1 minute until fragrant.
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Return all the browned meats to the pot.
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Add the chili powder, cumin, oregano, salt, and sugar to the pot.
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Stir well to coat the meat and vegetables with the spices.
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Pour in the 4 cups of water, scraping up any browned bits from the bottom of the pot.
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Bring the mixture to a boil, then reduce heat to low.
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Cover and simmer gently for 3 hours, stirring occasionally, until the meat is tender.
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In a separate small bowl, whisk the fine cornmeal with a little cold water to form a smooth slurry.
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Slowly pour the cornmeal slurry into the simmering chili while stirring constantly to prevent lumps.
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Continue to simmer uncovered for another 15-20 minutes, stirring frequently, until the chili reaches your desired thickness.
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Taste and adjust seasoning with more salt or sugar if needed.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1785.7kcal
- % Daily Value *
- Total Fat 86.3g133%
- Saturated Fat 31.0g155%
- Cholesterol 542.5mg181%
- Sodium 6044.8mg252%
- Total Carbohydrate 58.4g20%
- Dietary Fiber 17.9g72%
- Sugars 22.8g
- Protein 191.0g382%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve hot topped with grated cheddar cheese, chopped raw onions, or sour cream.
For best results, use a heavy-bottomed pot to prevent scorching during the long simmer.
This chili tastes even better the next day as the flavors meld further. Store leftovers in an airtight container in the refrigerator for up to 4 days.
