Two Alarm Dark Beer Chili
- Prep Time: 10 minutes
- Cooking Time: 90 minutes
- Serves 4
½ pound bacon, diced
1 large onion, coarsely chopped
2 medium green peppers, diced
2 cloves of garlic, finely minced
1 pound ground beef
½ pound ground pork
2 teaspoons kosher salt
1-¼ teaspoons ground pepper
1 bottle dark beer
1 can red kidney beans, drained and rinsed well
4 cups Backyard Farms Tomatoes on the Vine, chopped
2 tablespoons tomato paste
1 teaspoon dried chili powder
1 small red or green Serrano chili pepper, finely chopped
¼ teaspoon cayenne chili powder
½ teaspoon cumin
In a large Dutch oven on medium heat, cook bacon until brown, but not crispy. Remove bacon with a slotted spoon and place on paper towel to absorb excess fat.
Drain the bacon fat and then return ¼ cup to the Dutch oven. Cook the peppers and onions in the bacon fat for about 10 minutes, stirring frequently until browned evenly. Stir in garlic and cook for one more minute. Remove vegetables with a slotted spoon and set aside.
Add one more tablespoon of the remaining bacon fat and add the ground beef and pork, salt and pepper. Cook until evenly browned, about 10 minutes.
Add the beans and all other remaining ingredients. Bring to a boil for one minute and then cook over a low flame for about 1 hour, or until the beans are tender and cooked through. When finished, turn off stove and bring to room temperature.
Refrigerate overnight and re-heat when ready to eat. Serve with cornbread, diced red onions, sour cream and grated cheddar cheese.
NOTE *Wear gloves when handling Serrano peppers. They can be extremely hot and may burn your mouth or nose when touched with bare hands.
Recipe courtesy of Mary Ann Esposito of Ciao Italia