Chuckwagon Chili
Total time
Author: Monica
Recipe type: Main Dish
Cuisine: Game Day
Serves: 4-6 servings
- 6 slices bacon, cut into ¼ inch pieces
- 6 cloves garlic, minced
- 1 medium onion, minced (approximately 1 cup)
- 1-2 jalapeno peppers, seeded and chopped
- 3 tablespoons chili powder (I use medium hot) If you use a milder version, add cayenne pepper to add more heat if desired.
- 1 tablespoon cumin
- 1 teaspoon coriander
- 1½ teaspoons chipotle powder
- 2 teaspoons Mexican oregano
- 2 teaspoons smoked paprika
- 3 teaspoons salt
- ½ cup water
- 1 pound ground beef
- 1 pound ground pork
- 1 bottle beer (your choice)
- 3 cans beans (your choice) I use 2 cans black beans and 1 can kidney beans
- 24 ounce can crushed tomatoes with juice
- 1 can fire roasted diced tomatoes (can be with chilis)
- 1 tablespoon beef bouillon base (I love the stuff you can find at Costco in the spice aisle)
- 1 can tomato paste
- Mix chili powders, cumin, coriander, oregano, paprika and salt in a small bowl with ½ cup of water to form a thick paste. Set aside.
- Fry the bacon in a large Dutch oven over medium heat until slightly crispy.
- Add onion, garlic and jalapeno. Cook until onions are tender.
- Add the spice paste that you made at the beginning and stir to blend ingredients and until fragrant.
- Add the beef and pork, breaking it up with a wooden spoon.
- Once the meat is cooked through, stir in the beer and beans.
- Add crushed tomatoes, diced tomatoes, beef bouillon and tomato paste. Mix well.
- Bring to a simmer and cook for about 2 hours.
- Adjust seasoning with salt and freshly ground black pepper if needed.
- For best flavor, refrigerate overnight and reheat before serving.
- Garnish with grated cheese, sour cream and green onions.
- Serve with your favorite corn bread or warm buttered French bread...mmm! Enjoy!
Recipe by Cookin' It Real at https://www.cookinitreal.com/2015/01/29/chuckwagon-chili/
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