Cook to 160 degrees Farenheit Internal Temperature

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Multi-Meat Vegetable Chili

This Jack-of-all-trades includes ground chuck, sausage, bacon bits, ham and lots of veggies. All with a spicy kick.

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2 lbs ground chuck
1 lb bulk (uncased) Italian sausage
2 T bacon bits
1/2 lb diced ham
2 cubes beef bouillon (and water for prep)
3 cans (15 oz ea) chili beans, drained
1 can (15 oz) chili beans in spiced sauce (substitute canned baked beans, if needed)
1 can (28 oz) diced tomatoes
1 can (6 oz) tomato paste
1 large yellow onion, chopped
3 large stalks celery, chopped
1/2 large carrot, diced
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 green chili pepper, seeded and chopped
1 tsp minced garlic
1 tsp fresh chopped oregano
1 tsp ground cumin
1 tsp cayenne pepper
2 T hot pepper sauce (such as Tabasco®)
1 tsp dried basil
1 tsp brown sugar
1 tsp salt
1 tsp ground pepper
1 tsp paprika


Heat a large pot over medium-high. Brown ground beef and sausage to an internal temperature of 160° F on a meat thermometer. Drain. Return to medium heat and add other meats. Stir in bouillon and water. Place lid over meat mixture and simmer for 15 minutes. Add all beans and vegetables. Stir until evenly mixed. Add spices. Simmer over low heat, stirring occasionally, for at least 2 hours or until all vegetables are tender. Serve with corn chips, shredded cheese and sour cream, to taste.

Prep Time 30 minutes

Cook Time 2 hours

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