I’m in chili mode! It’s COLD weather time, and there’s nothing more satisfying than a bowl of comfort food in front of a roaring fire at the end of the day. This recipe is a twist on the classic beef and bean chili and includes bacon and ground pork. It’s easy and delicious and will have your entire house smelling heavenly!
Classic Chili with Beef and Pork
(Adapted from food network)
6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
2 cans diced green chiles
4TBSP chili powder
1 TBSP ground cumin
2 tsp dried oregano
1 TBSP smoked paprika
Salt and freshly ground black pepper
1 pound lean ground beef
1 pound ground pork
1 cup beer
2 (15-ounce) can chili beans, drained and rinsed (can use black beans here)
2 (28-ounce) can whole tomatoes, chopped
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.
Once the bacon is browned, add the garlic, onions, chiles, chili powder, cumin, 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, about 4 minutes.
Stir in the beer and beans. Toss together, then add the 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.