Chili with ground beef and pork
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
To make this classic dish, based on a recipe by Patrick and Gina Neely, you'll need a glass of beer and black and red beans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of ground beef (15% fat)
- 450 g of minced pork
- 6 thick slices applewood-smoked bacon, cut into 1/2-inch pieces
- 1 cup dark beer
- 1 can (425 g) black beans (drained and rinsed)
- 1 can (425 g) red beans (drained and rinsed)
- 1 can (680 g) of tomato pulp
- 1 can (680 g) of diced tomatoes with juice
- 2 medium-sized onions, finely chopped
- 4 finely chopped garlic cloves
- 1 chopped red bell pepper
- 1 yellow bell pepper, chopped
- 3 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp chipotle chili pepper powder
- 2 tsp dried oregano
- 1 tbsp smoked paprika
- Salt and ground black pepper
- Grated cheddar cheese, lime wedges, sour cream, sliced green onions, for serving
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Cooking the dish according to the recipe:
- In a large heavy-bottomed Dutch oven over medium heat, cook the smoked bacon, stirring occasionally, until crisp. Once the bacon is browned, add the garlic, onion, bell pepper, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika, along with salt and pepper to taste. Cook until the vegetables are tender and the spices are fragrant.
Add the ground beef and break it up into pieces with a wooden spoon. When the beef has broken up into individual pieces and is starting to brown, add the ground pork. Using a wooden spoon, break it up into pieces as you did with the beef and fry for about 4 minutes, until no longer pink.
Add the beer, black and red beans. Stir, then add the tomato pulp and diced tomatoes. Reduce heat to low and simmer for 1.5 hours. Taste for seasoning and add salt and pepper if needed. Transfer the chili to serving bowls and serve with lime wedges, sour cream, grated cheese, and sliced green onions.
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