Home Style Three Bean Chili
mild-medium heat

1/2 lb salt pork, sliced
1 1/2 lb stew meat, cut into bite size pieces
1 1/2 lb ground beef
1 - 28 oz can whole tomatoes, plus half can of water
1 - 15 oz can crushed tomatoes, plus half can water
1 - 16 oz jar mild picante sauce, plus half jar water
1 1/2 green bell pepper, chopped small & medium
1 stalk celery, chopped fine
9 cloves garlic, minced
4 small to meduim yellow onions, chopped small & medium
1 large carrot, peeled and grated
4 fresh bay leaves
3 Tbs sugar
2 Tbs sea salt
1 tsp fresh ground black pepper
1 Tbs cumin
1 Tbs fresh oregano, minced
3 Tbs chili poweder
3 chipole chiles
1 cup water with one chicken bullion cube and one beef bullion cube
2 - 15 oz can black beans
2 - 15 oz can kidney beans
1 - 15 oz can pinto beans

Fry salt pork slices on low heat in a cast iron skillet to render the fat, remove salt pork from skillet and place in 8-10qt stock pot. Brown stew meat in rendered pork fat in skillet, drain and add to stock pot. Brown hamburger in same skillet, drain and add to stock pot.

Crush whole tomaotes by hand and add to stock pot. Add all remaining ingredients except beans and simmer for four hours.*

Remove salt pork and bay leaves. Pick the meat from the salt pork and add back to the pot, discard fat and bay leaves.

Add beans and cook for one hour. Serve hot or freeze. Makes about 8 qts

*At this point you can refrigerate the chili over night and finish it the next day. I think that letting it rest overnight really lets the flavor develop to it's fullest.

By Feona on Tuesday, November 12, 2002 - 08:01 am:

Thanks! Looks amazing.