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Three-Pepper Chili

Rated as 4 out of 5 Stars

"Chili from scratch! For best results, refrigerate overnight and reheat the next day."
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Ingredients

3 h 43 m servings 386 cals
Original recipe yields 16 servings

Directions

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  1. Heat a very large skillet over medium heat. Add beef and sausage; cook and stir until browned, 8 to 10 minutes. Drain excess grease and transfer to a large pot.
  2. Heat olive oil in the skillet over medium-high heat. Add bell peppers, Anaheim chile peppers, onion, jalapeno peppers, and garlic; cook and stir until golden brown, about 5 minutes. Stir into beef mixture.
  3. Stir chili beans, diced tomatoes, kidney beans, tomato paste, chili powder, cumin, salt, cayenne, black pepper, and cinnamon into the beef and peppers mixture. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and cover; simmer, stirring occasionally, until flavors combine, about 3 hours.

Footnotes

  • Cook's Note:
  • You can also cook this chili in a slow cooker on Medium for 4 hours.

Nutrition Facts


Per Serving: 386 calories; 15 g fat; 40.5 g carbohydrates; 25.5 g protein; 51 mg cholesterol; 1196 mg sodium. Full nutrition

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There is only two of us so I halved this recipe and made as written with the exception of the cinnamon. It is such a small amount that I didn't think it would ruin it for us but we don't like c...