Three Alarm Chili Con Carne


Three Alarm Chili Con Carne
Chili can be served almost anywhere or anytime. Serve with a young California Zinfandel along with garlic or cheese bread and a good salad.
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
  • 1 lb. Lean ground beef
  • 1 lb. lean ground pork
  • 4 slices of chopped bacon
  • 1 medium onion chopped
  • 2 garlic cloves, minced
  • 2 19 oz red kidney beans drained and rinsed
  • 1 14 oz. (398 ml) can beans with maple syrup
  • 19 oz. Crushed tomatoes
  • 19 oz. spicy stewed tomatoes with red peppers
  • 4 tsp. chili powder
  • ½ tsp. cocoa chili blend
  • ½ tsp. cinnamon
  • 2 tsp. salt
  • ½ tsp. ground pepper
  • ¼ - ½ tsp. cayenne pepper
  • ½ tsp. oregano
  • ⅛ tsp. cumin
  • 1 bay leaf
  • 3 drops of hot sauce like tabasco
  • ½ cup ketchup
  • ½ cup chili sauce
  1. In a large Dutch oven cook bacon until crisp. Remove bacon and add onions. Cook until caramelized 8 minutes. Add garlic and cook for 30 more seconds. Add Beef and pork and cooked until browned. Add all of the rest of the ingredients. Stir constantly until bubbly.
  2. Reduce the heat to low and cover simmer chili 4 to 6 hours.
Chili should not contain too much liquid. If chili becomes runny, remove lid during last couple of hours.


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