Superbowl Chili

This year I decided to break out my dutch oven and make a new chili recipe for the Superbowl. I have a great turkey chili standby recipe but wanted to switch things up a bit and I’m sure glad I did. The chipotle chili powder added a bit of heat and the smoked paprika added a touch of deliciousness smokiness.

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
2 tablespoons chili powder
2 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound 90 percent lean ground beef
1 pound ground pork
1 cup beer (I used Heineken)
Two 15-ounce can black beans, drained and rinsed
One 24-ounce can crushed tomatoes
One 24-ounce can diced tomatoes, with juice
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish

Directions

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 sour cream, shredded cheese, and sliced scallions.

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