This recipe was awesome! I love spicy and yummy dishes and this was a perfect blend. The chili has a good kick to it without being overwhelming! We ate two dinners the same week and still had enough to freeze for dinner down the road.
Ingredients: Serves 10-12
4 tbsp olive oil
2 large onions, diced
2 large red bell peppers, diced
2-4 jalapenos, seeded and minced
6 garlic cloves, minces
1 1/2lbs ground pork
1 1/2lbs ground beef
3 tbsp ground Chile powder
2 tbsp ground cumin
2 tsp dried oregano
2 tsp salt
1 tsp cayenne pepper
12 oz beer
Two 28oz tomatoes with juice
2 cups beef broth
Two 15 oz kidney beans, drained
sour cream, garnish
1 bunch scallions, thinly sliced for garnish
Heat 2 tbsp of olive oil in large skillet over med heat. Add the onions and bell peppers and sprinkling of salt, and saute until the vegetables are tender 8-10mins. Add the jalapenos and garlic and saute for 2 more mins;remove from the heat and set aside.
Heat the remaining 2tbsp olive oil in large pot over med-high heat. When the oil is shimmering, add the ground pork and beef, and saute until browned, 10-15 mins. Add the Chile powder, cumin, oregano, salt and cayenne. Reduce the heat, and cook, stirring for about 6 mins, until the spices form a thick paste on the meat. Add the beer, and cook, scraping up any browned bits on the bottom of the pan, for 2-3 mins, until slightly reduced. Add the reserved onion-pepper mix to the pot, then the tomatoes and beef broth with beans and simmer for 30mins to an hour.
Ladle the hot chili into bowls; top with sour cream and scallions and serve.
This recipe was found from my Down Home with the Neely's Cookbook.