Chef Rich Mead – Cooking Super Bowl Chili with Chef Rich Mead

Three Meat Chili

Servings: 8


¾ cup finely diced red onions
½ cup finely diced brown onions
¾ cup finely diced red bell peppers
¾ cup finely diced green bell peppers
½ gallon canned whole tomatoes with juice, ground or fresh tomatoes, no skin, no seeds, chopped or blended, no juice tomatoes
¾ lb. beef. Cut in Cubes
¾ lb. pork butt, cleaned and cut in cubes
1 lb. turkey jalapeno sausage
1 12 oz. bottle dark beer
2 tbs. finely chopped garlic
1 jalapeno/2 bay leaves – in cheesecloth
2 tsp. dry oregano
Pinch of Cayenne – to taste
1 cup chicken stock
2 tsp chili powder – to taste
Salt and fresh ground pepper to taste
Canola Oil for cooking


  • Heat sauté pan with oil until hot and add beef and brown.
  • Remove and add more oil and heat, add pork and brown.
  • Remove the pork from the pan, discard oil and deglaze hot pan with beer, scraping all the bits off the bottom of the pan.
  • Heat a pot; add oil, onions and garlic. Cook until soft.
  • Add bell peppers. Cook until soft.
  • Add sausage and cook thru.
  • Add tomatoes, beer, spices, cheesecloth with jalapenos and bay leaves, chicken stock and pork. Simmer until pork is tender (one hour or more).
  • If using a stew beef or chuck steak, you would add the cleaned cube beef at the same time as the pork butt, if using a better cut of meat-beef tenderloin or ribeye; you would add that at the very end and heat through.
  • Continue stirring and taste Season to taste. (Remember, Chili should taste like chili powder and whatever chiles you use-hence the name)
  • The Chili will begin to thicken. If needed, add water or more beer to thin out while cooking.
  • The pork and stew beef will begin to become tender as your chili finishes.
  • The goal is have tender beef and pork, not shredded.
  • Serve with chopped red onions, shredded cheddar cheese, sour cream and chopped avocado for garnish.