My family loves chili. We eat it a lot during cold weather months, but have been known to eat it in the middle of the summer! We had a cool spring day recently and I decided to try something a little different. I came up with what I am calling…..Triple Meat Chili.
Years ago I ate chili at some kind of “bring a dish” function that had shrimp in it. I thought it tasted really good and I have always wanted to give it a whirl!
This chili has ground beef, ground pork and tiny salad shrimp in it. You could always substitute other kinds of meat if your family would prefer or even leave the shrimp out if you don't like seafood!
My family seemed to really like the taste. The men at my house are always on board when a recipe calls for more meat than usual!
I don't know about your family, but my mom has a certain way she makes chili. When I got married, my in-laws have a certain way they make chili. I like both ways! I guess I am going really wild and crazy by straying from both of those family recipes and making chili with shrimp in it!
I love Williams chili seasoning, but if you have a brand you prefer feel free to add that instead. The packets of Williams chili seasoning are for 2 pounds of meat and have close to 5 tablespoons of seasoning inside. I buy big bulk containers of Williams chili seasoning and use about 8 tablespoons of seasoning in this Triple Meat Chili recipe. I think using 1 1/2 packets would work great. That would give you a little extra if you wanted the extra heat!
This chili tasted great with shredded cheese on top and oyster crackers. Some of my kids ate it with fritos and loved it.
I guess the Triple Meat Chili will be going on the regular meal rotation. I don't know if you can go back to a dish with less meat…. 🙂
What is your favorite way to make chili? Have you ever tried chili with shrimp in it?
- 1 pound ground lean beef browned and grease drained off
- 1 pound ground pork browned and grease drained off
- 2 4.25 oz cans tiny shrimp rinsed
- 1 can Ro-Tel with the liquid
- 2 can chili beans with the liquid
- 2 26 oz cans tomato soup
- 8 oz V8 juice more if you like your chili soupier
- 1-2 packets of Williams Chili Seasoning the packet for 2 pounds of meat. I use 1 1/2 packets. you can use more if you like it spicier.
- Shredded cheese to top if desired.
- Fritos or crackers if desired.
Brown your beef and pork and drain off any excess fat.
In a large pot, add beef and pork.
Open and rinse off the 2 cans of tiny shrimp. Add to pot.
Add all other ingredients to the pot and stir well.
Cook on medium heat until the chili is heated through.