Instructions: In a large, heavy saucepan lightly brown the salt pork and bacon in olive oil just enough to render the fat, remove bacon and pork. Brown beef, chorizo, onions and garlic in pan drippings. Do not drain. Add seasonings and stir well. Add rotel, tomato sauce, beer, broth and green chiles. Simmer over low heat 3 to 4 hours til meat is very tender and the chili thickens, stirring every 30 minutes, adding beans for last 30 minutes.

*Hormel sells salt pork pre-sliced.

Note: you can add more broth or beer if chili thickens too fast.

Shannon Says:
This recipe is one I created using parts of recipes that I liked and omitting parts of others that I didnt like. Lots of not so good and so-so pots of chili later... heres the finished product. Spices can be added to taste. I get rave reviews on this one... and get asked to make it quite often. It makes a BIG batch of chili but freezes very well.

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