Ingredients
- 1 lb 85% lean ground beef
- 1 lb ground turkey
- 6 slices thick apple-smoked bacon, chopped
- 1 cup dark Mexican beer
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (24 oz) crushed tomatoes
- 1 can (24 oz) diced tomatoes, with juice
- 4 cloves garlic, finely minced
- 2 medium yellow onions, finely chopped
- 1 large red bell pepper, seeded & chopped into quarter-inch pieces
- 1 large yellow pepper, seeded & chopped into quarter-inch pieces
- 3 tbsp chili powder
- 1 tbsp cumin, toasted and ground
- 1 tbsp ancho chili powder
- 2 tsp oregano
- 1 tbsp paprika (smoked or regular)
- Salt & freshly cracked black pepper, to taste
- For Garnish: lime wedges, sour cream, shredded cheddar, scallions
Directions
- In a large heavy-bottomed Dutch Oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powders, cumin, oregano, and paprika, and season with salt and pepper to taste. Cook until the vegetables are tender and seasonings are aromatic.
- Add the beef and break it up with a wooden spoon. Once the beef is broken up and beginning to brown, add the turkey. Break up with a wooden spoon like the beef, and brown until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1.5 - 2 hours. Taste for seasoning and add salt and pepper, if necessary.
- Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
