Holy Trinity Chili

honeybear 0

"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)."

Ingredients 2 h 55 m {{adjustedServings}} servings 716 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 716 kcal
  • 36%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1850 mg
  • 74%

Based on a 2,000 calorie diet

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  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 6

  1. 7 Ratings


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.

Big Rey

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.

F. Peters

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.