Recipe of the Week: Big John’s Chili

All good things take time and this chili is no exception. From start to finish, this chili takes about 3 hours to make, but it is oh-so-worth-it!

INGREDIENTS

  • 3 bell peppers ( 1 red, 1 green, 1 yellow)
  • 1 large sweet onion
  • 3 stalks of celery
  • 1 jalapeno pepper
  • 1 small anaheim pepper (or other mild/medium pepper)
  • 1 small poblano pepper (or other mild/medium pepper)
  • 4 cloves garlic
  • 1/2 lb salt pork
  • 2 lbs beef stew meat
  • 2 lbs pork ribs
  • 1/2 lb cooked ground beef
  • (3) 12oz cans beef broth
  • 1 large can hunts tomato sauce
  • 1 large can tomato paste
  • 1 large can stewed tomatoes
  • 1 sm can green chile tomato sauce
  • 1/3 C Chili powder

Optional add-ins: pinto or kidney beans

DIRECTIONS

  1. Chop up celery, bell peppers, onion
  2. Mince garlic and add to vegetables
  3. Cut salt pork into 1/4 inch thickness and fry until crisp
  4. Remove pork from pot – leave fat drippings.
  5. Add chopped vegetable mix to pan and sautee until onions are transparent
  6. Add beef broth and bring to boil
  7. Cut ribs to 1 inch thick and add to pan. Bring to boil for 5 minutes then lower to simmer for 30 minutes
  8. Add tomato sauce, stewed tomatoes, tomato paste and remaining peppers. Simmer for 1 hr.
  9. Remove ribs – set aside.
  10. Add stew meat and beef (may add beans at this time if desired).
  11. Simmer for 1 hr
  12. Remove pork from ribs and add to pot
  13. Add chili powder & tobasco to taste

Approx 12 servings

Did you make this? Submit your photos to be featured here!

Email pictures of your creation at russandkerry@theroadsweroam.com and we will feature your photos below!

Drop us a line!