Prep 1 hr
Cook 8 hrs
I finally had to try coming up with my own chili recipe--as I always seem to make so many changes to others! I hope that you enjoy! This isn't quite as spicy as I like it--but it is a good compromise for those who like and don't like their chili super spicy. Please add additional chili powder and chipotle sauce as you like!
- 1 lb thick cut bacon
- 1 1⁄4 lbs ground pork
- 1 1⁄4 lbs ground beef
- 1 lb sirloin, cut up as for fondue
- 1 (16 ounce) can black beans, drained and rinsed
- 1 (16 ounce) can red beans, drained and rinsed
- 3 (14 1/2 ounce) cans diced tomatoes, lightly drained
- 1 medium onion, minced
- 4 garlic cloves, minced fine
- 2 -3 teaspoons salt (to taste)
- 2 tablespoons chili powder
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon oregano
- 2 cups beer
- 1 (6 ounce) can tomato paste
- 4 tablespoons chipotle salsa (I use San Marcos Chipotle Salsa)
- 8 ounces sour cream (for serving)
- 2 cups shredded cheese (for serving)
- Cut the bacon into 1/4 inch pieces and brown in pan over medium heat. Remove and reserve on paper towls.
- Drain the bacon grease, then brown the ground pork and beef in the pan.
- Crumble the bacon a bit and combine with the (drained) ground pork and beef, sirloin, beans, tomatoes, and onion in a slow cooker.
- Add the seasonings (garlic, salt, chili powder, cumin, and oregano) to the slow cooker and stir well.
- In a bowl, combine the tomato paste, beer, and chipotle sauce. Stir until well combined and pour over the mixture in the slow cooker.
- Mix everything together.
- Cook on low for 8 hours.
- Serve with sour cream and shredded cheese.