Rustic Rendezvous Chili: A Fusion of Beef, Pork, and Roasted Peppers

"Meet Dwayne, a Texas-based home chef with a knack for bringing friends and family together over heartwarming meals. His masterpiece? The Rustic Rendezvous Chili, a robust fusion of beef, pork, and roasted peppers that encapsulates the spirit of Texas in every bite. Blending the rich flavors of the Southwest with Dwayne's personal touch. Whether it's a chilly evening or a festive gathering, this chili promises to be the centerpiece of laughter, stories, and unforgettable memories. Join Dwayne in his kitchen for a culinary adventure that’s sure to delight."

Prep Time

45 min

Cook Time

45 min

Paired With

Main Protein



Chili Grind Beef 8 oz (about 226.8 g), 8 oz (about 226.8 g), 1 small can, 1 small can, 1 ea., 1/2 ea., 1 ea., To taste, 3 ea., 1/2 ea., 6 ea., 8 ea. deseeded, 4 ea. deseeded, 4 ea. deseeded, 3 cups, 7 oz (about 198.45 g), 1/2 tsp, 1/2 tsp, 2 oz
Chili Grind pork
dark red kidney beans
can dice tomatoes
poblano pepper
yellow onion
fresh corn
Salt and pepper
Roma tomatoes
yellow onion
garlic cloves
guajillo chilies
arbol chilies
ancho chilies
chicken stock
can chipotle peppers in sauce
cumin powder
olive oil


Rustic Rendezvous Chili: A Fusion of Beef, Pork, and Roasted Peppers 


8 oz (about 226.8 g) Chili Grind Beef 


8 oz (about 226.8 g) Chili Grind pork 


1 small can dark red kidney beans 


1 small can dice tomatoes 


1 ea. poblano pepper – roasted and small dice 


½ ea. yellow onion – small diced 


1 ea. fresh corn – microwave for 2 minutes and shuck 


Salt and pepper 


Base Ingredients: 


3 ea. Roma tomatoes – cut in half 


½ yellow onion – large chunks 


6 ea. garlic cloves 


8 ea. guajillo chilies – deseeded 


4 ea. arbol chilies – deseeded 


4 ea. ancho chilies – deseeded 


2 cups chicken stock 


7 oz (about 198.45 g) small can chipotle peppers in sauce 


½ tsp cumin powder 


½ tsp oregano 




Base procedure: 


    1. Toss Roma tomatoes, garlic and yellow onion with olive oil, salt, and pepper. 


    1. Place in Air fryer at 380 degrees for 15 minutes 


    1. Then add arbor, guajillo, and ancho chiles with tomato mixture and air fry at 380 degrees for 6 minutes 


    1. Place contents of air fryer in sauce pot and add chicken stock, cumin, oregano, chipotle peppers, and 2 cups chicken stock 


    1. Bring to boil and simmer for 15 minutes 


    1. Puree in blender and set aside. Base is complete. 


Chili procedure: 


    1. Cook Pork and Beef. 


    1. Render the Fat out and add yellow onions, poblano, and corn. 


    1. Sauté till onions is translucent 


    1. Add kidney beans, Diced Can tomatoes, 8 oz (about 226.8 g) Chile Base mixture, and 1 cup chicken stock. Add more stock to a desired consistency. 


    1. Season with Salt and Pepper till liking. 


    1. Bring to boil and reduce heat to a simmer. Simmer for 10 minutes. 


Optional serving with shredded yellow cheddar cheese, avocado, Serano, and Julienne fried corn tortilla strips