6 slices applewood bacon smoked thick-cut cut into 1/2-inch pieces
1 cup beer (recommended: Budweiser)
15 ounce black beans drained and rinsed canned
15 ounce kidney beans drained and rinsed canned
24 ounce canned tomatoes crushed canned
24 ounce canned tomatoes diced with juice canned
3 tablespoons chili powder
1 tablespoon chipotle chili powder
4 cloves garlic finely chopped
1 tablespoon ground cumin
1 pound ground pork
6 servings lime wedges for garnish
2 medium onions finely chopped
2 teaspoons oregano dried
1 bell pepper red chopped
6 servings salt and pepper black freshly ground
6 servings scallions sliced for garnish
6 servings cheddar shredded for garnish
1 tablespoon paprika smoked
6 servings cup heavy whipping cream sour for garnish
1 bell pepper yellow chopped
Equipment
bowl
wooden spoon
dutch oven
Directions
Watch how to make this recipe.
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.
Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
