Chili con Tres Carne #SundaySupper
  • 4 strips bacon, cut into ½ inch pieces
  • ½ lb. pork chops, cut into 1 inch pieces
  • ½ lb. lean ground beef
  • 1 T. chili powder
  • 1 T. cumin
  • 1 onion, diced
  • 1 (4 oz.) can diced green chilies
  • 2 jalapenos, minced
  • 4 garlic cloves, minced
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can diced tomatoes, with their juice
  • 1 (8 oz) can tomato sauce
  • 2 c. beef broth
  • 6 oz. beer (anything but light beer)
  • 1 T. cocoa powder
  • salt and pepper
For the topping:
  • ½ c. cheddar cheese, shredded
  • ½ c. sour cream
  • 2 green onions, chopped
  1. In a large stockpot fry the bacon pieces over medium heat until the begin to brown.
  2. Add in the pork chop cubes and saute until they are no longer pink.
  3. Add in the ground beef, chili powder, and cumin. Mix well and cook until the beef is browned
  4. Move the meat to the outer edges of the stockpot and add the onion, green chilies, jalapenos, and garlic to the center of the stockpot. Saute for 4-5 minutes or until they have softened.
  5. Add the kidney beans, black beans, corn, tomatoes, tomato sauce, beef broth, beerm and cocoa powder to the stockpot. Mix well and bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  6. Taste the chili and adjust the salt and pepper as needed. Ladle into bowls and top with cheese, sour cream, and green onions.
Source: A Hezzi-D original recipe
Recipe by Hezzi-D's Books and Cooks at