All The Meats Chili!

Welcome back to the channel. In my part of the world, the temperatures are dropping, the days are getting shorter, the leaves are starting to turn, there is football on TV. To me, that means it's chili season!

Quick observation: My personal chili journey has evolved a great deal over the years. That evolution was jump started by Dr. Flavor himself, Marcelino Albuerne. Marce and I were in Boy Scout Troop 615 together for many years. And Marce is a master cook! During my time with the troop, the big, public outing that took place for our area each year was a recruiting event for Cub Scouts and their families to check out Boy Scout Troops in the region called Webelos-O-Ree. Marce would make chili nearly every year for this event (along with cooking a whole hog over the fire pit...the boys and their parents always remembered our troop!). His chili showed me what was possible. Our Troop also entered a number of church related chili competitions. The troop (meaning, Marce) did quite well in those competitions.

Getting an opportunity to learn from a master and to be able to practice regularly was incredibly helpful to jump start my own chili journey. This recipe is the result of that evolution and stays keto friendly.

This recipe includes a variety of meats, a number of seasonings, and zero beans.

Ingredients:
3 lbs ground beef (80/20)
2 lbs already cooked "fatties" (bulk sausage that's been seasoned with BBQ rub and cooked in the smoker)
1.5 lbs London broil
~1 lb previously cooked pork loin (seasoned with garlic, salt and a ridiculous amount of paprika - stay tuned for this recipe!)
4 bell peppers, diced
3 large onions, diced
10 cloves garlic, squished
2 * 28 oz cans of diced tomato
1 eight 24 oz jar passata

Seasoning blend:
2 tablespoons chili powder
2 teaspoons cumin-coriander mix
1 teaspoon smoked serrano chili powder
1 teaspoon urfa biber pepper
1 teaspoon ancho chili powder
2 teaspoons salt
1 teaspoon Complete Seasoning (Badia)
1 teaspoon cinnamon

Process:
In a large pan, add ground beef.
Cook until nearly done, then drain off most of the fat/water.
Add diced onion and saute until onions start to lose color.
Add a little avocado oil to the bottom of the pan and toss garlic into the oil. Saute garlic for 20 seconds, then flip.
After another 20 seconds of cooking, stir everything together.
Add diced steak and continue to saute.
Once steak gets some color, add all of the tomato.
Add all seasonings and combine. Saute for ~ 10 mins, then add remaining proteins (diced fattie and diced pork).
Stir to combine.
Turn down heat to a simmer and let cook for another 45 minutes to 1.5 hours, stirring occasionally to ensure nothing is sticking to the bottom of the pan.
Check seasoning and adjust as needed.