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California Pepper Chili

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Total Time
Prep: 10 min. Cook: 70 min.

By Taste Of Home Editorial Team

Recipe by Robyn Thompson, Los Angeles, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

In my opinion, this is the world's best chili! It features three meats in a peppery eye-opening broth. I've been a Taste of Home reader for 5 years...and I make something from my magazines almost every day. —Robyn Thompson Los Angeles, California

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

California Pepper Chili

Contest Winner
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Prep Time 10 min
Cook Time 1 hour 10 min
Yield 10 servings (2-1/2 quarts)

Ingredients

  • 1/2 pound bacon, diced
  • 2-1/2 pounds beef stew meat, cut into 3/4-inch cubes
  • 1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
  • 2 medium onions, chopped
  • 6 to 8 garlic cloves, minced
  • 1 to 2 tablespoons chopped seeded fresh serrano chili peppers
  • 1 to 2 tablespoons chopped seeded fresh poblano chili peppers
  • 1 to 2 tablespoons chopped seeded fresh jalapeno peppers
  • 2 to 3 teaspoons cayenne pepper
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) tomato puree
  • 1 can (14-1/2 ounces) beef broth
  • 7 plum tomatoes, chopped
  • Shredded cheddar cheese, optional
Text Ingredients

Directions

  1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings.
  2. In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes.
  3. Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired.
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