Meat Lovers "kick off Chili"

Total Time
Prep 15 mins
Cook 35 mins

I've had this recipe for 20 plus yrs.not sure where I got it? But it is a football season having friends and family over must! Everyone will want the recipe so be ready with a copy! Also always a great cold weather comfort food, I love it with corn bread. Freez portions for quick delicious meals later too!


  1. In a large heavy pot or Dutch oven, over medium heat, brown ground beef and ground pork sausage with 1 lg onion coarsely chopped and 2cloves of garlic minced.Add 1lg green bell pepper cut into 3/4" chunks and smoked sausage cut into 3/4"chunks; continue cooking 5-10 min longer. Reduce heat to low; drain fat. Blend in spices and chopped tomatoes with all their juice. Simmer 5-10min. Stir in kidney beans (reserve liquid). In a bowl, blend a little of the reserved bean liquid with cornmeal to consistency similar to pancake batter; mix with chili simmering another 10-15min. Stirring occasionally.


Most Helpful

Made this for TOTM Forum Soup-Fest tag game 2011 after seeing "Tinkerbell"s picture. I am so glad I did. I followed the instructions except for adding some cumin and leaving out the yellow cornmeal. I have never added celery seeds in my chili but it adds just a hint of more flavor. Delicious!

mama smurf February 25, 2011

This was a huge hit last night! I planned on making it but didn't plan on company. At the last minute I found out we'd be having some and this recipe saved the day! It was super fast for homemade chili (I had soaked and cooked dried kidney beans the day before) and then it fed 5 hearty-eating men, two women and a toddler. I did have to cut out a couple ingredients to make it gluten-free. I couldn't find smoked sausage that I was certain didn't have some form of gluten in the flavorings, and the cornmeal had to be left out (processed on same equipment as wheat). Everyone loved the flavor of this recipe, and I know why... I have a LOVE of celery seed and usually drop a little into any recipe I can, but this recipe called for plenty and it's one of the reasons I wanted to make it. My family had no idea what that "good spice" was, but I did. :) Thanks for sharing your recipe, Lady! Made & enjoyed for Topic of the Month forum's Soup-Fest 2011 tag game!

**Tinkerbell** February 21, 2011

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