Three Meat Chili

This Three Meat Chili from Monarch Rooftop & Indoor Lounge in Manhattan, is a great winter time dish, as it’s hardy and warm. Paired with a bottle of wine, the dish is great as a starter or can be made into a meal with a good loaf of bread. The cayenne, chili powder, and cumin give this tasty recipe a natural kick from the combination of spices.  Perfect for game day, it can be prepped a day in advance and is sure to be a crowd-pleaser.

Cook Time:1 hours

Prep Time:30 min

Total Time:1 hours30 min

Servings: 8


2 teaspoons olive oil

1 pound ground pork

1 pound ground bison

1 pound ground beef chuck

3 cloves garlic, minced

2 red bell peppers small diced

1 jalapeno small diced

1 large white onion medium dice

1 tablespoon chili powder

1 tablespoon cumin

2 teaspoons chipotle chiles small diced

1 teaspoon cayenne pepper

Kosher salt and ground black pepper

One 28-ounce can tomato puree

One 28-ounce can crushed tomatoes

1 cup Guinness beer

8 oz red kidney bean

8 oz white navy bean


Heat the olive oil in a large Dutch oven over high heat and add the ground pork, ground bison and ground chuck; using the back of a wooden spoon, break up the meat into small pieces and cook until well browned, 10 to 12 minutes.

Add the garlic, bell peppers, jalapeno, onion, chili powder, cumin, chipotle, cayenne, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.

Stir in the tomato puree, crushed tomatoes and beer, bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally. Stir in the kidney and navy beans and cook for 10 more minutes.