1 (19 ounce) can red kidney beans, drained and rinsed
1 (19 ounce) can black beans, drained and rinsed
1 (4 ounce) canfire roasted diced green chilies
2largeroma tomatoes, seeded and finely chopped
6largegarlic cloves, pressed
1 (12 ounce) can beer
Serving Size: 1 (5087) g
Servings Per Recipe:1
Calories from Fat 154 g40 %
Total Fat 17.2 g26 %
Saturated Fat 5.9 g29 %
Cholesterol 59.9 mg 19 %
Sodium 516.5 mg 21 %
Total Carbohydrate33 g 11 %
Dietary Fiber 8.6 g34 %
Sugars 10.4 g41 %
Protein 23.5 g 47 %
In a large skillet over medium, heat oil. Add ground beef and pork and cook until brown; season with freshly ground black pepper. Drain meat in a colander and return the skillet to the stove top; bring to hot again. Add onion and sauté until almost translucent, about 3 minutes. Add peppers and cook for 3 minutes.
Transfer drained meat in the slow cooker and add the pepper mixture; stir to combine. Add chili powder, cumin, New Mexico chili powder, brown sugar, chipotle pepper in adobo sauce, Cholula®, Worcestershire sauce, smoked paprika, Mexican oregano, cocoa powder, cayenne pepper and beer; stir until well blended. Add kidney beans, black beans, Prego®, green chilies, Roma tomatoes and garlic; stir to combine. Cook on Low for 6:30 hours or High for 3-4 hours.
Half way through cooking, quickly stir the chili. Served with dollop of sour cream, shredded cheese, chopped green onions and a lime wedge along with crusty bread & butter.
Note: If there’s too much liquid, lift the lid for the last 45 minutes of cooking.