I make the chili like I normally would, then sear the pork and throw it in for several hours. I usually make it in the morning on a Sunday and it cooks throughout the first games and is ready for around halftime of the second games. My typical recipe is very similar to what Drew Magary once wrote about and reposts every year. But I have more beans and more types of beans. Kidney, white, black you name it. The can of corn and chicken broth were both valuable additions I hadn't considered before reading his recipe. http://deadspin.com/5882376/the-drew-magary-super-bowl-chili-recipe looks tasty. however, I rely on my mothers recipe which I cannot disclose. I have tried this also, and it is basic, thick eat-with-a-fork chili that works well as a substitute http://asweetlife.org/recipes/simple-perfect-chili/