Blue Ribbon Winning 4 Meat Chili with Beans

Last Updated on February 14, 2025 by Carne Diem

Blue Ribbon 4 Meat Chili: A Chili Lover's Dream

This isn't your average bean chili; this is a meaty masterpiece, packed with flavor and just the right amount of medium heat. Whether you're making it for the first time or you're a seasoned chili pro, this recipe is easy to follow and guaranteed to impress. The ingredients are also easy to customize so you can make turn this chili recipe into a new family recipe.

Making the Award-Winning Chili Recipe

Homemade 4 Meat Chili Ingredients

To make this 4-meat chili you will need a variety of meats, veggies, seasonings, and aromatics. Most ingredients are common or easy to substitute.

The Meaty Foundation:

This chili lives up to its name with a blend of four meat varieties.

• Ground beef: The classic chili base, this chili starts with a base of ground beef. We use ground brisket, but ground chuck also works well. Optionally, we will sometimes add about a half cup of smoked brisket to the chili for a smoky version.
• Beef Tenderloin: Tender pieces of steak make an elegant addition to the chili. We typically use beef tenderloin tips, however, petit tender, filet mignon, or top sirloin are other tender steak cuts that will work well in the recipe
• Bacon: Cooked and chopped bacon adds a smoky and salty element to the four-meat chili. In addition, a little bit of bacon grease or bacon fat adds an incredible depth of flavor and richness and is used to cook the veggies. This is my best secret ingredient for award winning chili.
• Chorizo: Ground chorizo adds a bit of spice to the chili. You can use pork or beef chorizo in the homemade chili.

The Aromatics and Peppers:

Bell Peppers: You will want 2 bells peppers. We typically use lighter bell peppers, like yellow or orange, because we like the pop of color, but red and green will work too.

Onion: This recipe uses 2 onions. We typically use yellow or sweet onion. You can substitute white or red if desired.

Jalapenos: 2 Jalapenos add a bit of heat to the chili. These can be omitted or adjusted as desired to adjust the heat level of the chili.

Hatch Chile Peppers: We typically use fresh roasted Hatch green chiles in our 4-meat chili. If you do not have any on hand, you can substitute with a 6 ounce can of diced green chiles.

Beans and other Canned Ingredients:

Canned beans: We use 1 can each of hot and mild chili beans. Brooks beans is our go to, but you can use your favorite. We also include a can of seasoned black beans. Drain the black beans before including them in the chili.

Diced Tomatoes: You will need a 15-ounce can of diced tomatoes. We prefer fired roasted tomatoes. If desired, you can substitute fresh whole tomatoes and crush them by hand for a chunkier chili.

Rotel: The final canned ingredient for this delicious chili recipe is a can of Rotel. We typically use the Chili Fixin's version, but any will work.

Liquid Ingredients and Seasonings:

Spicy Tomato Juice: Tomato juice provides the liquid base of the chili. We go with spicy versions. Our favorites include Clamato Picante or spicy V8. Extra tomato juice? Whip up a Spicy Bloody Mary while you cook. For a milder or less tomato forward chili, you can substitute beef stock or chicken broth in the recipe or use a place tomato juice.

Chili Seasoning: You will need about 5 tablespoons of chili powder. We use a 1-ounce packet of Kinder Woodfire Chili Seasoning for a little bit of smoky depth, then use 1 tablespoon of regular chili powder like Mexene or Gebhardt. You can also use your own homemade chili seasoning mix to provide your own signature chili flavor.

Salt: We typically find that about 1 teaspoon of Kosher salt works well in the chili to bring out the flavors. This can be adjusted to taste.

Cooking the Chili

Start by cooking the bacon in a large pot or Dutch oven over medium heat. Once crispy, remove the bacon and set aside, reserving the bacon grease. If you don't have bacon grease, use vegetable oil or olive oil.

Next, sauté the diced onions, bell peppers, and jalapenos in the bacon grease. Cook for about 3-5 minutes, or until softened. Remove the cooked aromatics to a bowl.

Brown the ground beef and chorizo in the same pot. Once browned, drain grease. This usually takes 3-5 minutes on medium heat. Next, add the small- cubed steak and cook until browned on the outside.

At this point you can continue cooking the chili in a Dutch oven or you can finish the 4-meat chili in a slow cooker.

Be sure to check out our growing list of comforting soups and chowders:

• Spicy Smoked Chicken and Italian Sausage Soup
• Pike Place Inspired Smoked Salmon Chowder
• Dutch Oven White Chicken Chili
• Texas Red Chili with Smoked Chuck Roast
• Best Dutch Oven Taco Soup
• Easy Fresh Pollock Soup with Coconut Curry Broth

Simmering to Perfection

Combine all of the ingredients in the Dutch oven or slow cooker. Mix well to combine.

Bring the chili to a low boil, then reduce the heat and let it simmer for at least 1-2 hours, or longer for even more developed flavors. You can also make this in a slow cooker and let slowly cook on low for 6-8 hours if you want it make it ahead of time for dinner later. The longer it simmers, the better the flavors meld.

Finishing Touches: Serving the 4-Meat Chili

Just before serving taste and adjust the seasoning with additional salt or other spices according to your personal preference.

Serve this hearty chili hot with your favorite toppings like shredded cheese, sour cream, green onions, tortilla chips, crackers, sliced jalapenos, and any other favorite chili toppings you enjoy.

For more twists on American classics, try some of our other favorite recipes:

• Homemade Hot and Spicy Jalapeno Sloppy Joes
• Dutch Oven Crumbly Burger: Maid Rite Style Loose Meat Sandwich
• Spicy Cheese Stuffed Smoked Meatloaf
• Smoked Philly Cheesesteak
• Iowa's Steak de Burgo: Filet with Herb Cream Sauce
• King Ranch Chicken Casserole with Smoked Chicken

Tips and Variations

• Make a double batch! Chili is even better the next day.
• For a milder chili, remove the seeds and membranes from the jalapeño pepper.
• If you prefer a thicker chili, you can add a little bit of cornstarch slurry towards the end of cooking.
• This recipe is easily adaptable. Feel free to adjust the remaining ingredients to create your own signature chili.
• This recipe works well in small batches or large batches.

Leftovers: Leftover chili should be stored in an airtight container and can be refrigerated for up to 4 days. The chili also freezes well. We often make a large batch and freeze it to enjoy throughout the cold winter months.

This "Blue Ribbon 4 Meat Chili" is more than just a recipe, it's an experience. With its rich, meaty flavor and perfect blend of spices, it's sure to become your new go-to recipe. Enjoy! This is a best chili recipe, and I am sure you will give it a 5-star rating!

Frequently Asked Questions

Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, and be sure to join our mailing list so you are always up to date on our new recipes. Until next time, Carne Diem!

📖 Recipe