November 18, 2014

Manly Pork & Beef Chili


Football season, what’s not to love? Every Sunday I watch my man scream at the television, questioning why the NY Giants suck this season and counting fantasy football points.  Although I have a fantasy team of my own, I am usually more focused on the comfort food we’ll curl up with while we both cheer our teams on.   This week we were craving chili.

I offered the option of a light chicken chili but that was quickly rejected for a manlier, meatier chili.  This chili recipe is one I’ve turned to over the years, even while living with my parents and cooking at a young age.  The recipe calls for 1 cup of beer and I distinctly remember being underage and unable to purchase this ingredient.  My dad, craving the chili for himself, would run out to buy me a can of beer in exchange for lunch.   This recipe comes from Pat Neely who used to have a show on Food Network with his now ex-wife, Gina Neely.  Their marriage may have failed but this recipe never does, especially during the Winter/Fall months!

The Tips

Chili Pre-Simmer

Chili 2

 The Recipe

Manly Pork & Beef Chili
Yields 6
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  1. 6 slices bacon, cut into small pieces
  2. 4 cloves garlic, finely chopped
  3. 2 medium onions, finely chopped
  4. 1 red bell pepper
  5. 1 yellow bell pepper
  6. 4 tablespoons chili powder
  7. 1 tablespoon ground cumin
  8. 1 tablespoon smoked paprika
  9. 2 teaspoons dried oregano
  10. 1/4 to 1/2 teaspoon (depending on your tolerance for heat) red chili flake
  11. Salt and pepper to taste
  12. 1 pound lean ground beef (80% lean, 20% fat)
  13. 1 pound ground pork
  14. 1 cup beer, whichever kind you have on hand
  15. 1 (15 oz.) can black beans, drained and rinsed
  16. 1 (15 oz) can kidney beans, drained and rinsed
  17. 1 (24 oz) can crushed tomatoes
  18. 1 (24 oz) can diced tomatoes, with juice
  1. In a large (and I mean LARGE) dutch oven/pot, cook the bacon over medium heat until crisp, stirring occasionally.
  2. Once the bacon is browned, add the garlic, onions, bell peppers, and spices. Cook until the veggies are tender and spices are aromatic.
  3. Add both the beef and pork. Using a potato masher (or a wooden spoon if that's all you have), mash the meat until brown - roughly 5 minutes. Stir in the beer, beans, and tomatoes. The chili will seem 'liquidy', as shown in the photo but will come together once simmered for a couple of hours.
  4. Turn the heat to low and simmer covered for 2 hours or more, stirring occasionally. The chili will thicken a bit as the flavors come together.
  5. Serve in bowls with your desired toppings.
  1. For garnish, use sour cream, shredded cheese (I like a mixture of sharp cheddar and Monterey jack), sliced scallions, crumbled tortilla chips, or whatever tickles your fancy!
Adapted from Pat Neely
Adapted from Pat Neely
Lana del Crave

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