Butcher’s Blend Chili

"Full of tender meats, savory flavors, plus some surprise star ingredients like cocoa, green chilis and balsamic vinegar, this chili has an unexpected rich flavor and just enough spice to keep you coming back for more. This recipe has been crafted over my husband Mitch’s 20+ years as a local butcher and as our home chef. We love it so much that we created a holiday called “Chili-Sweats Day.” We celebrate the first chilly fall day by making a big batch of this delicious chili and wear sweatpants in anticipation of a belly full of this delicious treat!"

Prep Time

20 minutes

Cook Time

8 hours

Paired With

Main Protein



boneless beef chuck cut into 2-inch cubes 1 lb., 1 lb., ¼ cup, 2 Tbsp, 2 Tbsp, 1 tsp, 1, 2 Tbsp, 2, 5 Tbsp, 1, 1, 1, 1, 1, 2 ½ Tbsp, 1 Tbsp, 5 tsp
boneless pork shoulder cut into 2-inch cubes
chili powder
ground black pepper
onion (medium, diced)
minced garlic
red bell peppers (diced)
chicken bouillon (better than bullion base)
14 oz can tomato sauce
14 oz can of black beans
14 oz can of kidney beans
28 oz can diced fire roasted tomatoes
8 oz can diced green chilis
balsamic vinegar
dark cocoa powder


Start by adding the tomato sauce and diced tomatoes along with both meats to the crockpot, and cook on the high setting for 4 hours until the meat is tender. (Discard any fat chunks.) Then using tongs and a fork, shred meats. Add the rest of the ingredients and reduce to low heat and cook for 4 more hours.

We always have a side of cornbread with this chili and lay out the following toppings for people to add when the chili is complete: shredded cheddar cheese, chopped green onions, sour cream, and sliced avocado.