CHEF'S BEEF & PORK CHILI
INGREDIENTS
6 SLICES THICK-CUT SMOKED BACON CUT INTO 1/2 INCH PIECES
4 CLOVES OF GARLIC, FINELY CHOPPED
2 MEDIUM ONIONS, FINELY CHOPPED
1 RED BELL PEPPER, CHOPPED
1 YELLOW BELL PEPPER, CHOPPED
3 TABLESPOONS CHILI POWDER
1 TABLESPOONS GROUND CUMIN
1 TABLESPOON CHIPOTIE CHILI POWDER
2 TEASPOONS DRIED OREGANO
1 TABLESPOON SMOKED PAPRIKA
SALT AND FRESHLY GROUND BLACK PEPPER
1 POUND OF BEEF CHUNKS CUT IN CUBES (STEW BEEF CAN BE USED)
1 POUND OF PORK CUT IN CUBES (BONELESS CHOPS CAN BE USED)
1 CUP OF BEER ( BUDWEISER RECOMMENDED)
15 OZ OF BLACK BEANS OR 15 OZ CAN DRAINED & RINSED
15 OZ OF KIDNEY BEANS OR 15 OZ CAN DRAINED & RINSED
24 OZ CRUSHED TOMATOES OR 24 OZ CANNED
24 OZ DICED TOMATOES OR 24 OZ CAN WITH JUICE
GARNISHES- LIME WEDGE- SHREDDED CHEDDAR-SLICED SCALLIONS
DIRECTIONS
COOK RAW BEANS TILL TENDER
IN LARGE HEAVY BOTTOM DUTCH OVEN
COOK BACON
UNTIL COOKED BACON SHOULD BE CRISP- STIR OCCASIONALLY
ONCE BROWN ADD THE GARLIC, ONIONS, BELL PEPPERS, CHILI POWDER
CUMIN, CHIPOTIE CHILI POWDER, OREGANO,SMOKED PAPRIKA
SEASON WITH SALT AND PEPPER TO TASTE
COOK UNTIL VEGETABLES ARE TENDER AND SEASONINGS AROMATIC
COOK BEEF AND PORK OVER MED HEAT IN SKILLET
UNTIL BROWN NO LONGER PINK
ADD THE BEEF AND PORK TO DUTCH OVEN
STIR IN THE BEER AND BEANS THEN ADD THE TOMATOES
STIR AND SIMMER FOR 1 1/2 HOURS ON LOW
ADD SALT AND PEPPER TO TASTE
PLACE IN BOWLS AND ADD GARNISH