6 slices thick-cut apple wood 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 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. chipotle chili powder
2 tsp. dried oregano
1 Tbsp. smoked paprika
salt and freshly ground black pepper
1 lb. 85% lean ground beef
1 lb. ground pork
1 cup beer (recommended: Budweiser)
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 dices tomatoes, with juice
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally.
The fresh peppers add so much color and pizazz!
Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle powder, oregano and smoke 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 and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
The final pot!! Hope you take the time to make it and enjoy!
Note: We added chives to our chili! Also, i would like to change the recipe up a little... i will let you know how that goes!