4 meats, 4 peppers. Feel free to add/remove any of the meats, except, probably, the chuck…


  • 2 lbs chuck roast, cut into 1″ cubes
  • 1 pound chorizo
  • 1/2 pound spicy italian sausage
  • 3 strips of bacon
  • 5 jalapeno peppers, deseeded and finely diced
  • 5 serrano peppers, deseeded and finely diced
  • 3 habanero peppers, deseeded and finely diced
  • 2 anaheim peppers, deseeded and finely diced
  • 5 garlic cloves (or more if you want!)
  • 2 bay leaves (optional)
  • 16 ounces chicken broth


  • Preheat oven to 200 degrees
  • Add bacon to a thick pot over medium heat, I love using cast iron dutch ovens for this
  • Cook bacon until crispy, remove bacon and set aside, leave the bacon grease
  • Brown 1/2 of the cubed chuck (we only brown 1/2 of it, because browning will make the meat tougher, and we want to get a variety of textures)
  • Removed browned chuck cubes, add any other meat that could use browning (chorizo, italian sausage), add a a little oil if needed
  • Add all the cubed chuck, the peppers, garlic, and the chicken broth
  • 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 ready
  • If it’s not ready, check back every 15 minutes after the 3 hour mark
  • Remove the meat with a slotted spoon
  • That’s it! Serve it up, and crumble on some of the bacon from the beginning, add cheese, sour cream, and chives if you want
  • Optionally, you can reduce the remaining broth, or add corn starch or masa to it to thicken it, and combine it with the reserved meat. I like to keep things lower carb, so I skip that step
  • The result is a very chunky chili, but it’s really easy to chop into something finer, which I do if I’m putting it a chili dog