Pat’s Famous Beef and Pork Chili

Every year at the beginning of September, The Rookie Baker household gears up for college football season.  The husband is a HUGE Notre Dame fan, and our Satuday schedule for the next several months revolves around what time Notre Dame plays.  Since we’ve been together for almsot 10 years now, I am also a fairly diehard Notre Dame fan, and we are quickly recruiting the toddler.  To celebrate the opening game this year, I decided to make this chili recipe for the husband.  He saw it on Food Network months ago and has been asking for it quite a bit since then.  Since it was a football day and surprsingly cool for early September, it was the perfect time to try this.  I knew it wouldn’t be something I’d enjoy because (a) I’m not a fan of peppers, and (b) my morning sickness was pretty hardcore at that point.

I’ll tell you what, this smelled amazing, and had I been feeling better, I probably would have tried it!  The husband LOVED it!  I only made a few minor adjustments to the recipe based on what I had on hand.  I highly recommend trying this out on a cool fall day!

Pat’s Famous Beef and Pork Chili

6 slices center-cut bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
1 medium onion, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ancho chili powder
2 teaspoons dried oregano
1 tablespoon paprika
Salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer (we used Miller Lite)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
2 (28-ounce) cans crushed tomatoes
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced jalapenos, 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, bell peppers, chili powder, cumin, ancho chili powder, oregano, and 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 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 jalapenos.

Source:  Adapted from Food Network


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