I have had this recipe wandering around my head for quite some time, but was wondering if other people were like me. I love chili year round, I don't care how hot it is outside. Just grab an ice cold beer to cool yourself down if needed.

So I decided to pose the question on my social media.

Is there a "chili season"?

The answer was a resounding NO.

So with that question answered I set my mind to the task at hand.

Now, what can I do to make this chili stand out? Make it an over the top WOW I want that "Get in my belly now!" kind of chili?

Then the question I hear most began ringing in my ear.

Is there meat in it?

For those of you that have been here for a while, you know that the man in my life is terrified of a meatless meal for some reason. I mean he has to have meat or the world will come to an end, or so he would lead you to believe.

OK, if it is meat you want, then it is meat you are gonna get. And a whole shh ummm ton of it at that!!

Let's see now, ground beef? Yes, you have to have ground beef, and bacon, you can't forget the bacon! What else? Think, think, think....Ahaaaa I have left over carnitas from the other night when I made Slow Cooker Pork Carnitas Tacos.

Poifect!! 

Now toss in some peppers, and spices, and the other usual suspects and Voila, Chili to bust your gut with!!

I don't really think he believed me about how much meat I was going to pack into this. But I sure made him a believer when I put a big bowl of this in front of him. This is a serious bowl of goodness, no toppings needed, just grab a spoon (or fork) and dive in!

Tex-Mex Gut Buster Chili

By Bobbi Burleson

Putting a Mexican spin on an American classic, makes this chili Tex Mex perfection!

Ingredients

• 4 slices thick bacon, chopped
• 2 onions, chopped
• 6 cloves of garlic, minced
• 4 jalapenos, seeded and chopped
• 2 poblano peppers, seeded and chopped
• 1 1/2 pound ground beef
• 1 1/2 pound shredded pork carnitas (can sub pulled pork if wanted)
• Kosher salt
• 5 tablespoons chili powder
• 2 tablespoons cumin
• 2 tablespoons dried Mexican oregano
• 2 teaspoons cayenne pepper, or to taste
• 1 can (28 ounce) crushed tomatoes
• 1 bottle dark Mexican beer (I used Negro Modelo)
• 3 cups chicken stock
• 1 15-ounce can pinto beans, drained and rinsed
• 1 15-ounce can black beans, drained and rinsed
• Fresh cilantro, chopped (for garnish)

Equipment Used

Large Cutting Board

Chef's Knife

Dutch Oven

Slotted Spoon

Wooden Spoon

Instructions

1. Cook the bacon in a 6-quart heavy Dutch oven over medium-high heat until the fat renders. Remove the bacon with a slotted spoon to a paper towel and reserve for garnish later if desired. Reduce the heat to medium and add the onions, garlic, jalapenos, and poblanos. Cook until the onions become translucent, about 5 minutes.
2. Push the pepper and onion mixture to the edges and add the ground beef, breaking it up with a wooden spoon. Cook until no pink remains, then stir in the carnitas, chili powder, cumin, oregano, cayenne pepper, and beer. Scrape the bottom of the pot with a wooden spoon to get any browned bits up, then add tomatoes, stock, pinto beans, and black beans, and bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, for 1 1/2 hours.
3. Taste, correct the seasoning, and continue to simmer, stirring often, for another 30 minutes, or the chili is reduced to your liking.
4. Serve topped with chopped cilantro and cooked bacon.

Yield: 6 to 8 servings
Prep Time: 00 hrs. 10 mins.

Cook time: 02 hrs. 15 mins.
Total time: 2 hrs. 25 mins.
Tags: bacon, beer, chili, cilantro, ground beef, comfort food

Nutritional info via CalorieCount.com

Manly Starters:

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Manly Desserts:

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