Triple Meat and Ale Chili

2:50:00

This recipe requires your attention for the first 10 or 15 minutes, then you have a couple of hours to do non-kitchen stuff. It’s nothing more than rendering some bacon, sauteing the onion and pepper, flavoring, browning the meat, deglazing, then adding in all the other yums mentioned above and letting it do it’s thing for at least two hours.

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Ingredients
- Serves 8 +
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1 pound 80/20 Lean Ground Beef
1 diced Onion
15 ounce Canned Red Kidney Beans
15 ounce Canned Black Beans
12 fluid ounce Ale Beer
2 tablespoon Chili Powder
1 tablespoon Spanish Smoked Sweet Paprika
1 teaspoon Dry Mustard
1 teaspoon Garlic Salt
1 pinch Unsweetened Cocoa Powder
to taste Sour Cream
Directions HIDE IMAGES
STEP 1
In a dutch oven or heavy bottom pot, render the Thick-Cut Bacon (3 slice) over medium heat. Once crisp, remove and set aside.
STEP 2
Add the Onion (1) and Green Bell Pepper (1) and saute in the bacon fat until soft, about 4 minutes.
STEP 3
Add the Garlic (3 clove) and cook until fragrant, about 30 seconds. Add in the Chili Powder (2 tablespoon), Spanish Smoked Sweet Paprika (1 tablespoon), Dry Mustard (1 teaspoon), Garlic Salt (1 teaspoon), and Ground Black Pepper (1 teaspoon) and combine.
STEP 4
Crumble the 80/20 Lean Ground Beef (1 pound) and Ground Pork (1 pound) into the pot. Cook until browned, stirring often. This will take about 10 minutes depending on how big your pot is. Drain as much as you can as quickly as possible.
STEP 5
Add the Ale Beer (12 fluid ounce) to deglaze.
STEP 6
Add the Canned Red Kidney Beans (15 ounce), Canned Black Beans (15 ounce), and Canned Crushed Tomatoes (32 ounce) and bring to a simmer. Reduce to low and allow to cook covered for at least 2 hours until thick and rich.
STEP 7
Just before serving, crumble in the reserved bacon and add Unsweetened Cocoa Powder (1 pinch).
STEP 8
Serve with Sour Cream (to taste) and Shredded Cheddar Cheese (to taste). Enjoy!
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