Excellent, wintry weekend food. This recipe is generally enough for six hungry people, but we like to make this much for just the two of us so that we have plenty of left overs for chili dogs the next day. This recipe can be cooked "quick" as described, but it is even better slow cooked all day long in a 6 quart crock pot or cooked the day before and reheated. This gives the smokey flavors from the bacon and paprika enough time to REALLY sink in. Our Spicy Cornbread recipe is a great side for this chili.
- Ready In:
0 minutes
Servings
Ingredients
Directions
Cook the bacon in large Dutch oven.
Incorporate the spices, salt and pepper with the cooked bacon.
Add the garlic, vegetables, and saute.
While the vegetables are sauteing, add the ground beef and lightly brown.
Add the ground pork sausage and brown lightly – do not cook the beef or pork all the way through, it will finish cooking with the chili.
Add 3/4 bottle of beer, drink the rest.
Add kidney beans and black beans – they will have a much better taste if they are washed well. Lightly wash them in cold water with a sprayer until the “frothiness” goes away.
Add both cans of tomatoes.
Bring to a good simmer, reduce heat, cover and cook for at least 1 1/2 hours. Stir occasionally.
Serve with corn bread, sour cream, chopped scallions, and grated cheddar cheese.
