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

Ingredients:

• 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

Directions

• 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