3 Meat Chili

By: Sam Hopper

Servings: 8 to 10

Ingredients:
Olive oil
1 yellow onion
1 bell pepper
3 jalapeños
4 garlic cloves
2.5 lbs. cubed beef
Salt
Pepper
1.5 lbs. ground pork
1 lb. bacon (cut into 1″ pieces)
12 oz. gluten free beer
30 oz. tomato sauce
4 zucchinis
3 tbsp. chili powder
2 tsp. cumin

Instructions: On the stovetop over medium heat, drizzle olive oil into a large pot. Dice the onion & add to pot. While the onion “sweats,” dice the bell pepper & jalapeño (you can lower the spice by removing some/all the seeds) and add to the pot when the onion is translucent. Coarsely chop the garlic & add next. Sauté for 4 minutes then remove from pot & set aside.

With pot on high heat, drizzle olive oil into the pot add the cubed beef. Season with salt & pepper and sear. Add ground pork & bacon and cook for 2 minutes. Turn the heat to medium, stir in the beer & let it come to a boil. Once the pot boils, turn heat down to medium low & cook uncovered for 15 minutes.

Stir in the tomato sauce & add the onion/pepper mixture back to the pot. Chop zucchini into 1/4″ cubes & add to pot. Add chili powder & cumin. Turn heat to low, top with a vented lid & let cook for 4 hours.

Notes: You can garnish with chopped green onion & crumbled bacon. As always, the leftovers are even tastier!

Squatchy

Christopher Williams (a.k.a. Squatchy) is a paleo aficionado, educator, personal trainer, wellness coach, and hobbyist chef. He also works as part of the Robb Wolf team.