Three-Meat Chili
Yield: Serves 4-5
  • 1 1/2 tablespoons neutral oil
  • 1/2 pound ground beef chuck
  • 1/2 pound ground pork shoulder
  • 1/2 pound ground veal shoulder
  • Kosher salt
  • 1 1/2 cups chopped onions (about 1 large)
  • 3 garlic cloves, finely chopped
  • 1 bunch scallions, chopped (about 1 cup)
  • 1 tablespoon tomato paste
  • 3 tablespoons chili powder
  • 1/2 (12-ounce) bottle dark beer, such as Modelo or Dos Equis
  • 1 (28-ounce) can diced fire-roasted tomatoes
  • 1 cup chicken stock
  • 1 tablespoon red Tabasco sauce
  • 1 tablespoon green Tabasco sauce
  • 1/2 cup crème fraîche, lightly whipped and chilled, for serving
  1. In a dutch oven or large pot, heat the oil over medium-high heat. When the oil is shimmering, add the beef, pork, and veal. Brown on one side and then flip, browning the other side, before breaking up, and cooking, stirring occasionally, until the meats are browned all over, about 15 minutes all in all. (All of the moisture should have cooked away — you'll know this has happened from both visual cues, and a gentle crackling sound.) Season with 1 1/2 teaspoons salt.
  2. Reduce the heat to medium. Add the onions, garlic, and scallions, and cook, stirring occasionally, until softened, about 5 minutes. Make space in the pan for the tomato paste, add in, and cook for about 1 minute, then stir into the meat with the chili powder. Cook until fragrant, about 2 minutes.
  3. Add the beer and cook until mostly cooked away, about 4 minutes. Add the tomatoes, chicken stock, and Tabasco, bring to a boil, and then reduce the heat to maintain a simmer. Simmer uncovered for 1 1/2 hours, or until the chili is thick, and dark red in color. Season to taste with salt (it may need a bit more).
  4. Serve with creme fraiche and sliced scallions (if desired).
If you can't find ground veal, up the amount of beef and pork to 3/4 pound each. For a bit of freshness, reserve 1-2 scallions to thinly slice for garnish. Like pretty much all chili, this recipe is great as leftovers and freezes well.
Recipe by A Modest Feast at