Five-meat Chili

Five-meat Chili Recipe from Czech Republic | Beef, Pork, Lamb, Italian Sausage

Region / culture: Czech Republic | Preparation time: 20 minutes | Cooking time: 3 hours | Servings: 6-8

Introduction

Five-meat chili is a hearty and flavorful dish that combines five different types of meat to create a rich and satisfying meal. This recipe is perfect for those who love a meaty and spicy chili that will warm you up on a cold day.

History

The origins of chili can be traced back to the early 19th century in the American Southwest, where it was a staple food for cowboys and pioneers. Over the years, chili has evolved and adapted to different regions and tastes, with many variations and additions being made to the traditional recipe. The five-meat chili recipe is a modern twist on the classic dish, adding a variety of meats to create a unique and delicious flavor.

Ingredients

0.5 lb (227 g) beef, cubed
0.5 lb (227 g) pork, cubed
0.5 lb (227 g) lamb, cubed
0.5 lb (227 g) mild italian sausage
0.5 lb (227 g) hot italian sausage
1 can tomato juice
1 (28 oz (794 g)) can tomato sauce
3 medium onions, chopped
4 cloves garlic, minced
3 jalapeño peppers, roasted, seeded, and chopped
0.25 cup chili powder
2 tbsp cumin
2 tbsp oregano
2 cans kidney beans (optional)
salt and pepper

How to prepare

In a large pot, brown the meat in stages, adding about 0.25 units at a time.
Remove the meat and add the onion and garlic. Cook until translucent.
Add the meat, tomato juice, and half of the spices.
Cook for approximately 1 hour, then add the tomato sauce and the remaining spices.
Let it simmer for about 2 hours, then add the beans and simmer for an additional 30 minutes.
Finally, enjoy the dish.

Variations

For a spicier chili, add more jalapeños or a dash of hot sauce.
You can also add different types of beans, such as black beans or pinto beans, for added texture and flavor.
Experiment with different spices and herbs to customize the flavor of the chili to your liking.

Cooking Tips & Tricks

To add extra depth of flavor, consider browning the meat in batches before adding it to the pot.

- Roasting the jalapeño peppers before adding them to the chili will enhance their flavor and add a smoky element to the dish.

- For a thicker chili, you can add a cornstarch slurry towards the end of cooking to thicken the sauce.

- Adjust the amount of chili powder and jalapeños to suit your taste preferences for spiciness.

Serving Suggestions

Serve this five-meat chili with a dollop of sour cream, shredded cheese, and chopped green onions on top. It pairs well with cornbread or crusty bread for dipping.

Cooking Techniques

The key to making a flavorful five-meat chili is to brown the meat in stages and allow the flavors to develop over a long cooking time. Simmering the chili for several hours will allow the meat to become tender and the flavors to meld together.

Ingredient Substitutions

If you prefer a leaner chili, you can use ground turkey or chicken in place of some of the meats. You can also omit the beans if you prefer a bean-free chili.

Make Ahead Tips

This chili can be made ahead of time and reheated when ready to serve. It also freezes well, so you can make a big batch and freeze individual portions for later.

Presentation Ideas

Serve this five-meat chili in a bowl garnished with a sprinkle of fresh cilantro or a slice of lime. You can also serve it in a bread bowl for a fun and creative presentation.

Pairing Recommendations

This hearty chili pairs well with a cold beer or a glass of red wine. For a non-alcoholic option, try serving it with a glass of iced tea or lemonade.

Storage and Reheating Instructions

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the chili in a pot on the stove and heat over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of this five-meat chili contains approximately 400 calories.

Carbohydrates

The carbohydrates in this five-meat chili recipe primarily come from the kidney beans and tomato products. Each serving contains approximately 30 grams of carbohydrates.

Fats

The fats in this dish come from the various meats used, as well as any added oils or fats during cooking. Each serving contains approximately 20 grams of fat.

Proteins

With five different types of meat, this chili is packed with protein. Each serving contains approximately 35 grams of protein.

Vitamins and minerals

This chili is a good source of iron, zinc, and vitamin B12 due to the variety of meats used in the recipe. It also contains vitamin C from the tomato products and jalapeño peppers.

Alergens

This recipe contains beef, pork, lamb, and sausage, which may be allergens for some individuals. It also contains kidney beans, which can be a common allergen.

Summary

Overall, this five-meat chili recipe is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a hearty and satisfying dish that can be enjoyed as a main course.

Summary

Five-meat chili is a delicious and satisfying dish that combines a variety of meats to create a rich and flavorful meal. With a mix of spices, beans, and tomato products, this chili is a hearty and comforting dish that is perfect for a cold day. Enjoy it with your favorite toppings and sides for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a chilly autumn evening, and I had just arrived at my friend Clara's house for a cozy dinner gathering. As soon as I walked through the door, I was hit with the most tantalizing aroma of spices and simmering meat. Clara greeted me with a warm hug and a mischievous smile.

"I can't take credit for this masterpiece," she said, leading me into the kitchen where a large pot of bubbling chili was simmering on the stove. "It's my grandmother's famous Five-meat Chili recipe. It's a bit of a secret family recipe, but I think she would be honored to share it with you."

I was intrigued. I had always been a fan of chili, but I had never heard of a recipe that included five different types of meat. Clara's grandmother, Mrs. Jenkins, was a renowned cook in the community, known for her hearty and flavorful dishes. I couldn't wait to taste her famous chili.

As Mrs. Jenkins entered the kitchen, she was a vision of warmth and hospitality. Her eyes twinkled with pride as she welcomed us into her home. She was a petite woman with a gentle smile and a voice that was as sweet as honey.

"Welcome, my dears," she said, giving us each a hug before turning her attention to the pot of chili on the stove. "I hope you're hungry because we have quite the feast prepared for you tonight."

As Mrs. Jenkins ladled out steaming bowls of chili, she regaled us with the story of how she came to create her famous Five-meat Chili recipe. It all started many years ago, when she was a young bride just learning her way around the kitchen.

"I was always a fan of chili, but I wanted to create a recipe that was truly unique and special," she explained. "So, I started experimenting with different types of meat until I found the perfect combination. And that's how my Five-meat Chili was born."

Mrs. Jenkins went on to describe the five types of meat she used in her chili – ground beef, sausage, bacon, ham, and shredded chicken. Each one added its own unique flavor and texture to the dish, creating a symphony of tastes that was truly unforgettable.

As I took my first spoonful of Mrs. Jenkins' Five-meat Chili, I was transported to a world of comfort and warmth. The rich, savory broth was infused with a complex blend of spices and seasonings, while the tender chunks of meat melted in my mouth. It was a culinary masterpiece, a dish that spoke of love and tradition.

After that memorable evening at Clara's house, I knew I had to learn how to make Mrs. Jenkins' Five-meat Chili for myself. I asked her for the recipe, and she graciously agreed to teach me her secrets.

Over the years, I have made Mrs. Jenkins' Five-meat Chili countless times, each batch as delicious as the last. I have shared the recipe with friends and family, spreading the joy and warmth of this comforting dish far and wide.

And now, as I sit here in my own kitchen, stirring a pot of bubbling chili on the stove, I can't help but smile as I think of Mrs. Jenkins and the legacy she has passed down to me. Her Five-meat Chili recipe will always hold a special place in my heart, a reminder of the power of good food and the joy of sharing it with others.

As I take a taste of the simmering chili, I am transported back to that chilly autumn evening at Clara's house, surrounded by friends and laughter. And I am grateful for the gift of Mrs. Jenkins' Five-meat Chili, a recipe that has brought so much happiness and warmth into my life.