Receta Beef and Pork Chili (slow cooker)
This chili is spicy but not 5-alarm. If you want to add more heat, I would suggest some chipotles in adobo.
Ingredients
- 3/4 pound bacon, diced (I found a thick maple bacon at Whole Foods that was incredible)
- 1 large onion, diced
- 2 bell peppers, seeded and diced (color of choice)
- 8 ounces sliced baby bella mushrooms
- 28-ounce can of fire-roasted diced tomatoes, including juice
- 1/2 pound ground pork
- 1/2 pound chorizo (if you don’t like spice at all, just sub this for another 1/2 lb of ground pork)
- 1 pound ground beef
- 15 ounces organic tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 cup chopped cilantro (or parsley if cilantro isn’t your thing)
- 4-ounce can of diced green chilis
- sea salt and ground pepper to taste
Directions
In a skillet over medium-heat, cook the bacon, onion, and mushrooms for about 5 minutes. Add mushrooms and continue to cook until the onions are translucent. Transfer this mixture to your slow cooker with a slotted spoon. Discard juices from the skillet. Add the fired roasted tomatoes. Place your slow cooker on low. Stir ingredients.
In the skillet, brown the pork, chorizo, and beef until cooked through. Using a slotted spoon, transfer meat to the slow cooker. Stir.
Add remaining ingredients. Stir. Season with salt and pepper. I usually season lightly to start with and then try it again about a half hour later to allow the flavors start to marry.
Cook on low for 1-2 hours…the longer the better for me!
Enjoy!