3 Meat Chili

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January 1, 2013 by Sam

With temperatures in the Bay Area dropping into the 30’s, it is definitely chili season!

This chili recipe is actually the very first recipe I’ve ever written down with all ingredients, measurements & methods included. I typically just go off my own memory for my own recipes which usually ends up in slightly different batches every time I would make something. So what inspired me to put pen to paper, or rather, fingertips to keyboard? I wanted to enter my chili recipe in Robb Wolf‘s Souper Bowl Chili Contest!

My inspiration for this chili came after trying a few primal recipes & talking with a dear former coworker of mine who shared a love of delicious food. I decided to go ahead and make my own chili, including my favorite parts from other chilis I’ve had and adding my own flair.

You can adjust the spice with this chili by increasing/decreasing the jalapeño. This recipe makes a big pot & the leftovers are even better!

3 Meat Chili

Serves: 8 to 10

Olive oil
1 yellow onion
1 bell pepper
3 jalapeños
4 garlic cloves
2.5 lbs. cubed beef
1.5 lbs. ground pork
1 lb. bacon (cut into 1″ pieces)
12 oz. gluten free beer
30 oz. tomato sauce
4 zucchini
3 tbsp. chili powder
2 tsp. cumin

On the stovetop over medium heat, drizzle olive oil into a large pot. Dice the onion & add to pot. While the onion “sweats,” dice the bell pepper & jalapeño (you can lower the spice by removing some/all the seeds) and add to the pot when the onion is translucent. Coarsely chop the garlic & add next. Sauté for 4 minutes then remove from pot & set aside.

With pot on high heat, drizzle olive oil into the pot add the cubed beef. Season with salt & pepper and sear. Add ground pork & bacon and cook for 2 minutes. Turn the heat to medium, stir in the beer & let it come to a boil. Once the pot boils, turn heat down to medium low & cook uncovered for 15 minutes.

Stir in the tomato sauce & add the onion/pepper mixture back to the pot. Chop zucchini into 1/4″ cubes & add to pot. Add chili powder & cumin. Turn heat to low, top with a vented lid & let cook for 4 hours.

Garnishes with any combination of chopped green onion, crumbled bacon, avocado, sour cream & cheese.


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