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!


  • 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


  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 and we will feature your photos below!

Drop us a line!