1. Trim excess fat off of all the meat, and cut into large cubes. In a pressure cooker heat 2 tablespoons of olive oil. Place the cubed pork shoulder in the pot, and brown on all sides. Remove; add 1 tablespoon of olive oil, heat and place cubed pork belly in pot, and brown on all sides. Repeat with cubed beef shoulder. Return all meat to the pressure cooker, and add 2 dark beer, 3 cloves of garlic, 1 onion quartered and the jalapeno's. Put lid on pressure cooker, and cook for 45 minutes.
2. In a large pot, heat 2 tablespoons of olive oil, and add chopped onions and 5 cloves of minced garlic. Cook until translucent, no browning. Deglaze pot with 1 bottle of dark beer, then add crushed tomatoes, beef stock, chili powders, oregano, paprika, cumin, tomato paste, cocoa powder, sugar, good pinch of salt, good pinch of pepper, and kidney beans. Bring to a boil, then turn down to a simmer.
3. After 45 minutes, remove meat from pressure cooker and place on a clean surface or large sheet pan. Be careful opening the pressure cooker, it's not the kinda facial you get at the spa. With 2 forks shred all the meat. Remove the onion, garlic, and jalapeno from the pressure cooker, and chop them all together and add to pot. Once you're done shredding, place all the meat into your chili pot and simmer for 2 hours, partially covered. If the chili needs more liquid, add the liquid from the pressure cooker.
1. Place jalapeno on a skewer or fork, and roast right over the gas flame, or under your broiler. Cut in half and remove the seeds. In a blender or food processor, add your avocado, creme, lime-juice, lime zest, roasted jalapeno and a good handful of cilantro. Blend until smooth and creamy. Taste, and add salt and pepper to your liking. You can also add more lime juice if desired.
**Serve chili with a generous dollop of creme. Enjoy. Get more recipes from "The Gourmet Dad," Dean McDermott here: www.deanmcdermott.com.