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Recipes on Repeat

a curated, almost wholly unoriginal collection of favorites.

Spicy Beef and Pork Chili

September 24, 2018 by Jennifer Leave a Comment

DifficultyIntermediate
Yields6 Servings
Prep Time15 minsCook Time1 hr 35 minsTotal Time1 hr 50 mins
 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 tbsp chili powder
 1 tbsp ground cumin
 1 tbsp chipotle chili powder
 2 tsp dried Mexican oregano
 1 tbsp smoked paprika
 1 lb 85% ground beef
 1 lb ground pork
 1 cup beer
 15 oz black beans, drained & rinsed
 15 oz kidney beans, drained & rinsed
 24 oz crushed tomatoes
 24 oz diced tomatoes with juice
 lime wedges, for garnish
 sour cream, for garnish
 shredded cheddar, for garnish
 sliced scallions, for garnish
1

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.

CategoryBeef/Pork/Lamb, Entrees, Soups
adapted from Pat Neely

Ingredients

 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 tbsp chili powder
 1 tbsp ground cumin
 1 tbsp chipotle chili powder
 2 tsp dried Mexican oregano
 1 tbsp smoked paprika
 1 lb 85% ground beef
 1 lb ground pork
 1 cup beer
 15 oz black beans, drained & rinsed
 15 oz kidney beans, drained & rinsed
 24 oz crushed tomatoes
 24 oz diced tomatoes with juice
 lime wedges, for garnish
 sour cream, for garnish
 shredded cheddar, for garnish
 sliced scallions, for garnish

Directions

1

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.

Spicy Beef and Pork Chili
IngredientsDirections

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