Chili with ground beef and pork

Ingredients:

• 450 g of ground beef (15% fat)
• 450 g of minced pork
• 6 thick slices applewood-smoked bacon, cut into 1/2-inch pieces
• 1 cup dark beer
• 1 can (425 g) black beans (drained and rinsed)
• 1 can (425 g) red beans (drained and rinsed)
• 1 can (680 g) of tomato pulp
• 1 can (680 g) of diced tomatoes with juice
• 2 medium-sized onions, finely chopped
• 4 finely chopped garlic cloves
• 1 chopped red bell pepper
• 1 yellow bell pepper, chopped
• 3 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tbsp chipotle chili pepper powder
• 2 tsp dried oregano
• 1 tbsp smoked paprika
• Salt and ground black pepper
• Grated cheddar cheese, lime wedges, sour cream, sliced ​​green onions, for serving

Preparation:

1. In a large heavy-bottomed Dutch oven over medium heat, cook the smoked bacon, stirring occasionally, until crisp. Once the bacon is browned, add the garlic, onion, bell pepper, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika, along with salt and pepper to taste. Cook until the vegetables are tender and the spices are fragrant.
   
   Add the ground beef and break it up into pieces with a wooden spoon. When the beef has broken up into individual pieces and is starting to brown, add the ground pork. Using a wooden spoon, break it up into pieces as you did with the beef and fry for about 4 minutes, until no longer pink.
   
   Add the beer, black and red beans. Stir, then add the tomato pulp and diced tomatoes. Reduce heat to low and simmer for 1.5 hours. Taste for seasoning and add salt and pepper if needed. Transfer the chili to serving bowls and serve with lime wedges, sour cream, grated cheese, and sliced ​​green onions.