Saturday, March 19, 2011

Pork And Beef Chili

6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 T chili powder
1 T ground cumin
1 T chipotle chili powder
2 teaspoons dried oregano
1 T smoked paprika
salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes, with juice

Garnishes: Lime wedges, sour cream, shredded Cheddar, sliced scallions

Preparing the chili:
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary.

Garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

Serves 4 to 6


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