5 meats, 5 chilis, all delicious. Add, remove, or substitute your favorite meats and chilis…

Prep time: 15 minutes

Cooking time: 3-8 hours (this is an ideal slow-cooker dish)

Resting time: 24 hours


  • 1 lb chuck roast, cut into 1/2″ cubes
  • 2 Lousiana hot links
  • 2 spicy italian sausages
  • 1/2 pound ground beef
  • 3 strips of bacon
  • 4 jalapeno peppers, roasted, (optionally deseeded) and roughly diced
  • 4 serrano peppers, roasted, (optionally deseeded) and roughly diced
  • 3 tomatillos, roasted
  • 2 anaheim peppers, roasted, de-skinned and roughly diced
  • 2 pasilla peppers, roasted, de-skinned and roughly diced
  • 5 garlic cloves (or more if you want!)
  • 1 cup diced tomatoes (fresh or canned)
  • 2 small or one large white onion
  • 8 ounces chicken broth
  • 8 ounces red wine


  • Put your oven on broil
  • Put the peppers on a cookie sheet, rubbed with a little oil
  • Put peppers in the oven, blacken on both sides. Keep an eye on them, they’ll roast at different speeds
  • Cut up the chuck roast
  • While peppers are roasting, brown all the meat products, set aside to cool.
  • Take the larger peppers (anaheim and pasilla), put them in a plastic bag to “sweat” for about 15-30 minutes
  • While waiting on the peppers, slice all the browned meat into bite-sized chunks, (deseed if you want milder chili) roughly dice the smaller peppers
  • Peal the outter skin off the peppers, then roughly chop
  • Dice the onion, optionally browning if you’d like to
  • Add all the cubed chuck, the peppers, onion, garlic, and the liquid to a slow cooker or large pot
  • If putting in a slow cooker, put on low (or auto-switch) for 4-8 hours, stirring a couple times during that time
  • If using a large pot, bring to a low boil, then transfer pot to the 200 degree oven
  • Cover pot, but leave a small gap to allow pressure to escape, and to keep the temperature lower
  • Stir every 30-45 minutes (timing isn’t really critical, this is cooking very slowly)
  • After about 3 hours, test to see if the cubed meat is tender. If you can easily cut it with a spoon, it’s cooked
  • At this point, ideally, put in the refrigerator for 24 hours or so to let flavors meld
  • To serve, slowly re-heat if you put the chili aside to rest
  • Cook the bacon until crispy
  • That’s it! Serve it up, and crumble on some of the bacon, add cheese, sour cream, and chives if you want