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    You are in: Home / Recipes / Andy's All Meat Chili Recipe
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    Andy's All Meat Chili

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    - Andy's Note:

    This is the best chili I've ever had. No beans, lots of flavor, and lots of heat, the way chili should be.

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    Units: US | Metric


    1. 1
      Remove any casings from sausages, crumble meat into a large, deep, pot. Cook over medium-high heat, stirring often until lightly browned. To pot add ground turkey, beef, and pork. Mix together and crumble meat until it begins to brown.
    2. 2
      To browned meat add onion, bell pepper, and pablano pepper. Continue to cook over medium-high heat until onion is soft.
    3. 3
      Add all other ingredients. Bring to a boil, cover, reduce heat and simmer for about an hour.
    4. 4
      Don't forget to occasionally stir, so it doesn't burn!
    5. 5
      Uncover and cook over medium-low heat until liquid starts to evaporate (about 30 minutes), continue to stir so it doesn't burn.
    6. 6
      Remove pot from heat and let cool about 15-20 minutes.
    7. 7
      Return to burner and heat throughly.
    8. 8
      Repeat the last 2 steps as needed until chili is thick.
    9. 9
      Serve with crackers.
    10. 10
      Leftovers can be easily frozen in a ziplock freezer bag or Tupperware.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on January 15, 2010


      Great chili - the orange is a lovely addition indeed!! Halved the recipe; omitted the tequila as I didn't have any and topped this with a whole lot of fresh cilantro as I love the stuff! Next time I think I'll use chopped beef instead of ground: with all the ground meat in this is a bit mushy and I'd like a bit more texture, so to speak. Really enjoyed this, thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2014

      Disgusting. Either there's a serious error in this recipe, or it was nefariously posted just to cause you to waste 3 pounds of meat. The addition of 3 Tablespoons of cloves overpowers the recipe and ruins it. And, once those cloves are in there, there's nothing you can do to get them back out again. Even skipping the cloves, there is so much heat that most people aren't going to like it. Don't make this recipe unless you're prepared to enter a fraction of each of the spices and then only increase gradually, tasting each time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2013


      Warning: This stuff is very spicy.
      I only put in ? of a habanero and 2 tablespoons of chili power, and it was still too hot in my opinion, and I like spicy food.
      If you%u2019re going to try this, I suggest first putting in ? of a habanero and 1 tablespoon of chili power. If it%u2019s too mild for you, then you can always up the heat next time.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Andy's All Meat Chili

    Serving Size: 1 (358 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 607.2
    Calories from Fat 331
    Total Fat 36.8 g
    Saturated Fat 12.5 g
    Cholesterol 157.4 mg
    Sodium 2097.5 mg
    Total Carbohydrate 25.2 g
    Dietary Fiber 6.2 g
    Sugars 9.8 g
    Protein 44.9 g

    The following items or measurements are not included:


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