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Judicial Misconduct Beef, Pork, Sausage Chili

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Submitted by strving

Three-meat chili loaded with ground beef, steak, pork, and linguica sausage, slow-simmered with black beans, green chilies, and beer for deep, layered heat that feeds a crowd.

YIELD

20 servings

PREP

20 min

COOK

8 hrs

READY

8 hrs

This three-meat chili throws the rulebook out the window. Ground beef, cubed steak, pork shoulder, and smoky linguica sausage all go into the pot, building layers of rich, meaty flavor you just can’t get from a single-protein batch.

Black beans soaked overnight give the base a creamy, earthy backbone. Two cups of chopped green chilies bring steady, building heat without scorching, while cumin, oregano, and coriander round out the spice profile.

The five-hour simmer is where everything comes together. All those meats break down and meld with the tomato sauce and beef stock into something thick, dark, and deeply savory. A splash of beer loosens things up if the pot gets too heavy, and masa harina thickens it right back if you overshoot.

This is a crowd-sized recipe built for game day, cookoffs, or any gathering where you want the chili to be the main event.

Kitchen Tips

  • Brown each meat separately on high heat. You want a hard sear, not a steam. That caramelized crust is where half the flavor lives.
  • Don’t rush the simmer. Keep it low and covered. The flavor develops dramatically between hours 3 and 5, so taste and adjust late, not early.
  • Masa harina beats flour for thickening. It adds a subtle corn flavor that belongs in chili. Stir it in a tablespoon at a time to avoid clumps.
  • The heat sneaks up on you. Green chilies intensify over a long cook. Start conservative and add more toward the end if you want real fire.

Variations

  • Swap linguica for chorizo if you want a spicier, more paprika-forward sausage flavor.
  • Use kidney beans or pinto beans instead of black beans for a more traditional Texas-style bowl.
  • Add a square of dark chocolate in the last hour for a subtle, smoky depth that plays well with the cumin and coriander.

Ingredients

3 1.4
POUNDS KG BEEF
2 907.2
POUNDS G BEEF, STEAK *
1 453.6
POUND G PORK SHOULDER
1 453.6
POUND G SAUSAGE
3 3
EACH ONIONS
chopped
6 6
CLOVES EACH GARLIC
minced
2 473
CUPS ML GREEN CHILI PEPPER
chopped
2 2
EACH EACH GREEN BELL PEPPER
chopped
2 2
STALKS EACH CELERY
minced
2 30
TABLESPOONS ML CUMIN
ground
2 30
TABLESPOONS ML OREGANO *
2 10
TEASPOONS ML BLACK PEPPER
2 10
TEASPOONS ML SALT
1 5
TEASPOON ML CORIANDER
16 462.4
OUNCES ML/G BEEF STOCK
2 473
CUPS ML TOMATO SAUCE
1 237
CUP ML TOMATO PASTE
1 453.6
POUND G BLACK BEANS

Directions

Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water.

Bring to a boil and simmer the next day until tender (usually 2 to 3 hours).

In the meantime, heat 2 tblsp of oil in a large, heavy skillet.

Add garlic, onions, bell peppers, and celery.

Cook until the onions are clear.

Remove and reserve.

Mix ground meats.

Add 1 tablespoon Oil to skillet and sauté meat, cooking on high heat until thoroughly browned.

Drain fat. Remove ground meat and reserve.

Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or Andouille).

Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a little at a time, stirring and mixing thoroughly between additions.

Carefully bring temperature up to a simmer.

Cook covered on very low heat approximately 5 hours.

Adjust the consistency after 3 hours.

If too thin, uncover and reduce by turning up heat (carefully) slightly.

If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed.

Taste and adjust for spices carefully (the flavor will develop as the chili cooks).

It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your mouth.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 390 52% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 590mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 65g
Vitamin A 8% Vitamin C 38%
Calcium 5% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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