Holy Trinity Chili Recipe - Allrecipes.com
  • READY IN ABOUT 3 hrs

Holy Trinity Chili

Recipe by  

"From the beautiful union of three meats and three chiles comes a chili that will never let you down - thank the heavens and feel the heat! This is best served with sour cream, cheese, cornbread, and something to cool your mouth off (beer)."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    2 hrs 30 mins
  • READY IN

    2 hrs 55 mins

Directions

  1. Brown the ground beef in a large soup pot over medium-high heat until cooked and crumbly; drain and set aside. Brown sausages, then set aside. Reduce heat to medium and stir in bacon. Cook until the bacon has released its fat and is beginning to turn crispy. Stir in garlic and onions, and cook until the onions soften and turn translucent, about 5 minutes. Stir in tomato paste to coat the onions.
  2. Pour in beef broth, diced tomatoes, chili beans, and pinto beans. Add the Anaheim peppers, jalapeno peppers, and serrano peppers. Season with Worcestershire, brown sugar, chipotle powder, and cumin. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 2 hours, or until thickened, stirring occasionally. Season to taste with salt and pepper, then simmer for 5 additional minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2007

This is a hearty, satisfying meat lovers chili, that makes a batch big enough for the family. Given the amount of meat called for, I found the amount of liquid to be added in the recipe to be insufficient. To remedy that, I added a 28 oz. can of enchilada sauce. (Another 28 oz. can of diced tomatoes would also work) The only other changes made were to add the spices while the onions were sauteeing, rather than after the liquid was added, to allow their flavors to bloom a little, and to add about 2 oz. of chopped bittersweet chocolate, which increased the depth of flavor in the base, and which paired well with the overall flavor profile. A mini food processor made quick work of the chile mincing. A nice recipe.

 
Most Helpful Critical Review
Aug 01, 2008

While I haven't made this,I have had it served to me (now I know where the recipe came from),and it was the worst chili I've ever had.Any true chili lover will tell you that bacon and smoked sausage do NOT belong in chili,not to mention all that sugar.Anyone expecting something that tastes like chili should steer clear of this silliness.

 

7 Ratings

Oct 19, 2007

I'm an advid chili lover and maker. your recipe starts out fabulous but the sugar and beans cut it for me. My husband ask me what I did to my recipe and the kids are a beans and rice not beans and chili. After taking the beans out and decreasing the sugar to tablespoons, the adjustments had my family liking chili once more. Thanks for the recipe . Will use it again with my adjustments.

 
Mar 16, 2007

I also thought there was a lack of liquid. And I had a hard time getting past the sweetness from the brown sugar. I cooked dried pintos rather than using canned beans. I didn't feel the can of chili beans added anything of special interest. I also used some chocolate. And I felt the chili was better after adding double the cumin and also some New Mexico chili powder. After getting past the sweetness and making my adjustments the chili was good. I really did like the combination of fresh chilies. It made a huge pot which is good for leftovers. I definitely will make it again with my adjustments. It is a good starting point.

 
Apr 04, 2011

this chili was good, thanks

 
Apr 13, 2011

We have this chili all the time, but with some changes. I've never had chili without beans personally, and bacon makes everything better. I use dried beans (about 1 1/2 cups of dried beans equals the right amount when soaked, and I'll mix up pinto, kidney, white, black, etc.) and omit the sugar completely. I add about a tablespoon of cocoa powder. We make two batches at a time, one in each crockpot (though we brown the meat and onions/garlic on the stove top), and one will have less chili peppers than the other, in order to accomodate varying tastes. We freeze any extra and it freezes and reheats very well.

 

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Nutrition

  • Calories
  • 716 kcal
  • 36%
  • Carbohydrates
  • 50 g
  • 16%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 40.7 g
  • 63%
  • Fiber
  • 10.3 g
  • 41%
  • Protein
  • 39.2 g
  • 78%
  • Sodium
  • 1899 mg
  • 76%

* Percent Daily Values are based on a 2,000 calorie diet.

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