Ingredients
- 6 slices thick-cut applewood smoked bacon, reduce 1/2-inch pieces
- 4 cloves garlic clove, finely chopped
- 2 medium onions, finely chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon chipotle chili powder
- 2 teaspoons dried oregano
- 1 tablespoon smoked paprika
- Salt and freshly ground pepper
- 1 pound 85 % lean hamburger
- 1 pound ground pork
- 1 cup beer (suggested: Budweiser)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (24-ounce) can crushed tomato plants
- 1 (24-ounce) can diced tomato plants, with juice
- Lime wedges, for garnish
- Sour cream, for garnish
- Shredded Cheddar, for garnish
- Sliced scallions, for garnish
Directions
In large heavy-bottomed Nederlander oven. prepare the bacon over medium heat until gently crisp, stirring from time to time. When the bacon is browned, add some garlic clove, onions, peppers. chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with pepper and salt, to taste. Prepare before the vegetables are tender and seasonings are aromatic. Add some beef and break up having a wooden spoon. Once beef is damaged up and starting to brown, add some pork. Split up with wooden spoon such as the beef, and brown, until no more pink, roughly 4 minutes. Stir within the beer and beans. Toss together, adding the crushed and diced tomato plants. Turn heat lower to low and simmer for 1 1/2 hrs. Taste for seasoning and add pepper and salt, if required. Transfer the chili to serving bowls and garnish with lime wedges, sour cream. shredded cheese, and sliced scallions.
Recipe thanks to The Neelys
