What an awesomely mild winter it’s been (so far) here in the North East! Saturday brought temperatures into the 60′s and though Sunday was in the upper 40′s it was still nice enough to get outside for a run. Regardless of this January’s unseasonably high temps DVH and I were in the mood for some red chili, so I went back to a recipe I’ve only made once before: Pat Neely’s Beef and Pork Chili.
There’s lots of prep work to be done for this recipe which makes it perfect for a lazy Sunday morning. Turn on you’re favorite laid back tunes, pick out your sharpest knife and take your time dicing up the red and yellow peppers, two onions and garlic.
Because I don’t yet own a dutch oven, I tackled 3/4 of the recipe in my iron skillet and then transferred everything to a big pot before adding the crushed and diced tomatoes.
This chili calls for both ground beef and ground pork…and six pieces of thick cut bacon (I know, I know!). It also calls for two different types of beans. I’ve always thought that chili had to have beans, but I’ve heard that a lot of people believe the opposite to be true, DVH being one of those people (he just doesn’t like beans in general; its a texture thing) I left them out. Thanks to all of the chopped up veggies this chili stays plenty thick so we didn’t miss them.
Top off your big bowl with shredded cheese, sour cream, a lime wedge and crushed tortilla chips, serve with warm corn bread and you’ve got yourself quite a meal. I’m already looking forward to the left overs later this week! I’ve posted the recipe below, make sure to take note of the fact that I only used 1/3 of the chili powder it calls for (and I love spicy foods!). Have a great start to the week everyone!
(Let's be honest, I use more cheese than that!)
Beef and Pork Chili (Pat Neely)
6 slices thick-cut 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
3 tablespoons chili powder (I reduced to 1 Tablespoon)
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound ground beef
1 pound ground pork
1 cup beer
1 (15-ounce) can black beans, drained and rinsed (opt.)
1 (15-ounce) can kidney beans, drained and rinsed (opt.)
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes, with juice
Garnish:
Lime wedges
Sour cream
Shredded Cheddar
Sliced scallions
Crushed tortilla chips
In large heavy-bottomed Dutch oven (or skillet), 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, if using.
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!
