- 5 minutes
- up to 8 hours
- 8 to 10 servings
Nothing warms you on a cold day like a hardy chili. This down-home and rustic recipe is sure to be a tasty and filling meal.
- Dutch oven: Brown the bacon in a Dutch oven over medium to high heat. Remove from the pan using a slotted spoon and set on a paper towel lined plate. Set aside. Drain all but 1 tablespoon or so of the bacon fat. Saute the onions and peppers in the fat, just until translucent. Add the ground beef and pork and brown. Stir occasionally with a wooden spoon. Once cooked, drain off any excess fat with a large spoon and discard. Season with salt and ground pepper. Once the meat is browned, add the remaining ingredients, stirring well to combine. Season again with salt and ground pepper if needed. Place in a preheated 350 degree oven for about 45 minutes to an hour. Serve with crusty French bread slices and top with sour cream and shredded cheese. Top with jalapeño pepper slices if desired.
- Slow cooker: Brown the bacon on the stove, in a pan. Drain on paper towels. Place all the ingredients in your slow cooker, including the cooked bacon. Cook on low for 6-8 hours. Or cook on high for 3-4 hours. Stir occasionally to mix all the ingredients well. Drain off any fat with a large spoon. Serve with crusty French bread slices and top with sour cream and shredded cheese. Top with jalapeno pepper slices if desired.