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Wednesday, November 9, 2011
Fall food: an amazing chili
To preface: I love this recipe, which M and I first tried in 2009 around Thanksgiving. We make it throughout the cold months, and one batch for us lasts about a week, even though the recipe states 4-6 servings! We love to use Mexican cheese, sour cream, tortilla chips and sliced jalapenos as our toppings. I am a big lime person, so I add some fresh-squeezed lime wedges to my bowl, too! This chili does freeze well, too!
Do you all love the Memphis Neelys from Food Network? Gina and Pat are so cute! We love their meat recipes - and here is one of our favorites.
Pat's Famous Beef and Pork Chili
6 slices thick-cut applewood smoked 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
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 85 percent lean ground beef
1 pound ground pork
1 cup beer ....Pat Neely recommended: Budweiser ....M and I used Sam Adams Bonfire Rauchbier which adds a GREAT smoky taste
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes, with juice
In large heavy-bottomed Dutch oven (I use a stock pot so it isn't too crowded though...), 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. 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 with lime wedges, sour cream, shredded cheese, and sliced scallions.
Here is the link to the FoodNetwork YouTube page with the recipe!: http://www.youtube.com/watch?v=DXLE6rOqD20