Three Meat Chili
  • Cooking Time: 45
  • Servings: 6-8
  • Preparation Time: 20
  • 2 tbl oil
  • 1 lb ground beef
  • 1 lb boneless ribeye steak cubed
  • 1 lb sausage of choice sliced (I like hot links)
  • 1 onion chopped
  • 4 garlic cloves chopped
  • 2 cans stewed tomatoes
  • 2 cans pinto beans drained
  • 2 cans kidney beans drained
  • Chili powder
  • Salt
  • 1/2 beer
  • 2-4 tbl masa or flour
  • shredded jack cheese
  • sour cream
  • flour tortillas
  1. In a large heavy bottom pot, add oil, garlic, and sauté until soft.
  2. Add ground beef, ribeye, and sausage until brown.
  3. Add the masa and stir until the meat mixture is somewhat thick.
  4. Stir in stewed tomatoes, pinto beans, and kidney beans.
  5. Mix in chili powder and salt to taste.
  6. Add beer and simmer over low heat for about 45 minutes stirring occasionally to make sure it does not stick to the bottom.
  7. The chili should hold up a wooden spoon without falling over. Add a flour water mixture if the chili is too thin or more beer if too thick.
  8. Serve with a dollop of sour cream and cheese on top. Use the tortilla to clean your bowl.
This is another family favorite that I came up with. It has evolved a bit over the years and is always a hit around a campfire.