"Don't go chasing waterfalllls....." Get the double meaning? Sorry cheese alert!! lolol This is truly a Superbowl or Camping dish. Be warned that this portion fills my largest pot and feeds more than a dozen people. It looks like a ton of ingredients but honestly it is basically just tossing it all in and letting it do it's own thing to make this amazing stew or burger and hot dog topping. I first adapted this recipe from the Food Network but have since changed it a bit to suit more my taste.
5 strips of thick cut bacon
Dab of butter ( 1 Tbsp)
1.5 lb of ground beef
1.5 lb of ground pork (or 1lb of hot Italian sausage if you like a heavier taste)
1 can (28 fl oz.) of tomato puree
1 can (28 fl oz.) of diced tomatos
3 ripened roma tomatoes diced
5-6 cloves of minced garlic
2 medium sized yellow or white onion chopped
1 diced yellow bell pepper
1 diced red bell pepper
1 bottle of IPA or some full bodied beer
1 can of chicken broth or beef broth
3-4 cans of kidney beans and/or black beans ( I do a mix of both) drained and rinsed
2 Tbsp of smoked paprika
2 Tbsp of cumin
4.5 Tbsp of Chili powder
2 Tbsp of Chipotle Chili powder
(if you can’t find that dried Chipotle whole chili crushed finely with a mortar and pestle will work)
1 Tbsp of Sugar
Salt and Pepper to taste
Chopped Green Onion
Diced White Onions
Sharp Cheddar Cheese
Cook the bacon first in a heavy bottom pot to render out the fat. Once the bacon is cooked and starting to crisp up remove and set aside. Add the dab of butter to the bacon drippings (#yolo) once it is all incorporated and melted add in all the veggies except the diced tomatoes. Cook the veggies until the onion becomes translucent then add in the garlic, ground beef and ground pork.
Once you have the meat browned (make sure you break up all the ground meat with your wooden spatula) Then add in all the spices (except salt and pepper) and mix well. Now you can toss in all the canned items (tomatoes and beans), the fresh diced tomatoes, the beer and the chicken broth. Bring the whole concoction to a boil and then reduce the heat to a small rolling simmer making sure you mix it occasionally to ensure nothing is burning on the bottom. Simmer for a good 1.5 hours or until the chili is that thick hearty consistency. Last step is to add salt and pepper to taste.
If you are really pressed for time you can also do this in a pressure cooker – just brown the meat first then throw everything into the pressure cooker and let it go at it for 40 minutes or so. Slow cooker would also work
Combine all the other ingredients including the meat in a large pot. Bring to a boil then reduce heat to a simmer and let all the goodness comes together for 2 hours. I like to use my pressure cooker to save time and just let it go at it for 45 minutes.