Red Eye Chili

Mar 29, 2017 | Main Course, Recipes

1.5 lb ground chuck
1 lb ground pork
6 slices Indiana Kitchen Bacon
1 med Vidalia onion
1/2 med green pepper
1/2 med yellow pepper
3 cloves garlic, minced
1 28 oz can crushed tomatoes
1 10 oz can diced tomatoes with green chilis
1 15 oz can tomato sauce
1 Tbsp new Mexican chili powder
1 Tbsp cumin
1 tsp dried basil
1 tsp dried oregano
3/4 tsp smoked paprika
1/2 tsp dried cilantro
1 1/4 tsp Shoup’s seasoning salt
1 chipotle chile pepper, minced
1 14 oz can tri-blend beans (pinto, kidney, black)
2 cups brewed Limelight Coffee

Brown ground chuck and pork in large pot until cooked.  Drain off grease.  Fry bacon until crisp.  Remove bacon, leaving 2 tablespoons bacon drippings in pot.  Cook onions and peppers until soft and translucent.  Add garlic and cook for 1 minute.  Add the rest of the ingredients, including bacon which you crumble as you add it to the pot.  Cook until it bubbles.  Reduce heat and simmer for about 1 hour.