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Barnyard Chili

Prep Time:

1 Hour

Cook Time:

1 Hour


8 Servings


Main Dish

About the Recipe

We have competed many times in our local chili cook-off with this recipe and we are happy to say we have won many times! People who have tasted it are big fans of the blend of meat and beans, leading to a unique and delicious flavor profile. If you want a bit more spice, add in freshly chopped jalapeño peppers when you add the pablano and bell peppers. For even more kick, top with slices of fresh jalapeños.


  • 1 1/2 lb Ground Beef

  • 1 1/2 lb Ground Pork

  • 1 1/2 lb Chicken Breasts, cut into bite sized pieces

  • 2 Bell Peppers, seeded and chopped

  • 1 Pablano Pepper, seeded and chopped

  • 1 large Onion, chopped

  • 2 15oz cans Kidney Beans

  • 1 15oz can Black Beans

  • 1 28oz can Diced Tomatoes

  • 2 28oz cans Crushed Tomatoes

  • 1 cup GR8 Pepper Sauce

  • 1/4 cup Chili Powder

  • 2 Tbsp Garlic Powder

  • 1 Tbsp Dried Basil

  • 1 Tbsp Dried Oregano

  • 2 Tbsp Cumin

  • 1 Tbsp Salt

  • 1 Tbsp Pepper

  • Sour Cream, to serve

  • Fritos chips, to serve

  • Sliced Green Onions, to serve

  • Shredded Cheddar Cheese, to serve


Step 1

Heat a large pot with a drizzle of vegetable oil over medium-high heat. Crumble in the ground beef and pork and cook until browned. Add the chicken breast pieces and cook until sealed and no longer pink. Drain off excess fat.

Step 2

Add onions and peppers (bell and pablano) and cook until slightly softened, about 5 minutes. Next, add the chili powder, garlic powder, basil, oregano, cumin, salt and pepper. Stir well to distribute the spices. Continue cooking for 1-2 minutes.

Step 3

Drain the cans of beans and discard the liquid. Add the beans to the pot along with the crushed tomatoes, diced tomatoes, and GR8 Pepper Sauce. Stir to mix well and bring to a simmer. Reduce heat to low and cook for one hour, stirring frequently.

Step 4

Serve hot topped with cheddar cheese, sour cream, Fritos, and sliced green onions. 

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