Three meat chili recipe

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 pound ground beef chuck
• 1 pound ground pork shoulder
• 1 pound ground veal shoulder
• Kosher salt and freshly ground black pepper
• 2 large onions, chopped (about 3 cups)
• 6 garlic cloves, finely chopped
• 2 bunches scallions (white and green parts), chopped (about 2 cups)
• 2 tablespoons tomato paste
• 6 tablespoons chili powder
• 1 12-ounce bottle dark beer, such as Dos Equis
• 2 (28-ounce) cans fire-roasted tomatoes with juice, crushed by hand
• 2 cups chicken stock
• 2 tablespoons red Tabasco sauce
• 2 tablespoons green Tabasco sauce
• 1 cup crème fraîche, lightly whipped and chilled, for serving

1. In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the beef, pork, and veal. Cook and stir occasionally until the meats are browned all over and you can hear a slight crackling in the pot, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper.
2. Reduce the heat to medium. Add the onions, garlic, and scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle in the chili powder. Cook and stir until fragrant, about 2 minutes.
3. Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green Tabasco. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red, and flavorful, about 1½ hours. Serve in bowls with a dollop of crème fraîche.