I have been working on a good chili recipe for a while. There is just something satisfying about all the meat and the Mexican spices, hence the mexican style food in general. I grew up eating Mexican Food Takeout, mostly chili with beans and that was a hard habit to break. Well, I think the bacon and beer in this recipe help break the habit! I love Chilies in Adobo Sauce. It brings a deep smokey HEAT to the chili. Use it sparingly, a little goes a long way.
Be sure that you make my Southern Style Buttermilk “Corn” Bread to go with this yummy chili.
This Three Meat Chili can be cooked on top of stove or it can simmer in the Crock Pot. This recipe is also a great way to use leftover roast.
I am working on a Chili Seasoning that you can mix up in a large batch ahead of time and just measure out how much you need for the recipe. That is coming up soon!
Three Meat Chili
Serves 8; 8 Net Carbs per serving
1-1/2 pounds leftover roast or ground pork
1 lb ground beef
5 thick strips of bacon, chopped
1 onion, chopped
1 bell pepper, chopped
2-3 tbsp chopped garlic
1 jalapeno, diced finely
28 oz diced tomatoes
1 cup crushed tomatoes
2 ½ tbsp Chili in Adobo sauce
½ cup Grain free beer (Like Redbridge)
2 tbsp cumin
2 tbsp oregano
1 tbsp paprika
½ tsp cayenne pepper
¼ cup plus 1 tbsp chili powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper
Directions
Brown beef (and pork) in a large pot. Drain and set aside. In same pot, cook bacon, onions, and bell pepper for about 8-10 minutes until vegetables are soft and bacon is crisp and its fat is rendered. Add garlic and jalapeno and cook for an additional minute. Add tomatoes and spices, including Adobo sauce and beer. (If using leftover roast, add now).
Simmer on low heat for at least 1 hour or cook in crock pot on low 4-5 hours. Taste for salt.
Serve with shredded cheese and REAL sour cream and Corn Bread.
