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Red Lion Spicy Foods Logo Vegan's Nightmare Chili

 

4 pieces bacon, minced
2 lbs. chuck roast, cut into 1/4 inch cubes (freezing for an hour or two helps cutting)
1 lb. ground beef, chuck or sirloin
1 lb. ground pork
1 lb. Chorizo sausage, removed from casing and diced
1 large sweet onion, chopped fine
2 large Poblano chiles, chopped fine
6 cloves garlic, minced
2 14.5 oz. cans beef broth
2 14 oz. cans diced tomatoes
2 8 oz. cans El Pato tomato sauce
8 tbs. Red Lion Spicy Foods Company Zany Chili Mix, divided equally
1 32 oz. can black beans, drained and rinsed
1 32 oz. can white beans, drained and rinsed
1 32 oz. can pink beans, drained and rinsed
1 8 oz. can Chipotle chiles in adobo sauce, remove chiles from sauce and chop fine
2 8 oz. cans diced green chiles
2 tbs. honey

 

Brown bacon over medium-high heat until crisp, remove and set aside, leaving fat in the pot.
Add the beef, cook until browned. Remove the beef and drain.
Add the pork and sausage, cook until browned. Remove and drain.
Add all of the vegetables, broth, tomato sauce and 4 tbs. of chili powder.
Bring to a boil, then lower heat to a simmer. Add the meat back to the pot and
cook for 2 hours, stirring occasionally. Add beans and remaining 4 tbs. of chili powder.
Simmer an additional 30 minutes, then stir in the honey.
Serve with flour tortillas, sour cream and shredded cheddar cheese.

 

Makes about 24 servings.

 

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