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1
The night before, sprinkle the cubed meat with the cajun salt and put aside in ziptop bags in the fridge, cut/chop/dice all the vegetables and put aside in containers in the fridge.
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2
I premeasure all my seasonings into one small ziplock to reduce searching for stuff the day you need it.
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3
Heat bacon grease or oil in a large skillet (I like my cast iron for this) and brown meat in batches.
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4
When the steak and pork is cooked, brown the hamburger with the onion, peppers and garlic.
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5
Drain any excess grease - there shouldn't be much if you used lean hamburger (ground turkey works too!
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6
).
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7
Combine all the meats, tomatoes, chiles,onions, peppers, beer and spices in a large stock pot on low heat or in your crockpot set on low.
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8
Cook for 2-3 hours on the stove on low or 4-8 hours on low in the crockpot - till meats are VERY tender.
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9
Stir in beans and cook till heated thru (45 minutes - 1 hour) - you want the beans to retain their individual colors as it makes the chili very visually stimulating and the beans will keep more of their texture.
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10
We like to serve this over crushed tortilla chips with a dap of sour cream or shredded cheese on top.
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11
Also really good with corn bread!
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12
Prep time does not include sitting overnight in fridge as this is really not necessary - just convenient.
