This is another popular party recipe around the neighborhood. I typically serve it along with a White Chicken Chili so that people can have a choice. We have a number of people around here that can't handle the superhot heat that I personally often enjoy, and that is understandable. I know I can get a bit off the charts sometimes. Chilis are ideal for party situations because you can make them ahead of time - in fact, the chili is better the longer it sits - but also because you can make it in the slow cooker. This chili incorporates both ground beef and ground pork for big flavor. Prep is super easy and you just let it sit there while you get your party decorations ready. The Halloween Party was a big success!
Red Bean Pork and Beef Chili with Jalapeno Peppers
- 6 slices bacon
- 2 small onions, diced
- 4-6 jalapeno peppers, diced
- 4 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 pound ground beef
- 1 pound ground pork
- 4 cans white red kidney beans, drained (16 ounce cans)
- 4 heaping tablespoons red chili powder
- 4 cups chicken stock
- 1 teaspoon oregano
- salt and pepper to taste
- 2 tablespoon cornmeal (if desired)
- 1/2 cup milk (if desired)
- Heat a large frying pan to medium heat and add the bacon. Cook about 2 minutes.
- To the pan add onion and jalapeno peppers. Saute about 5 minutes, or until ingredients becomes tender.
- Add garlic and cumin. Saute about 1 minute, until fragrant.
- Add ground beef and ground pork. Cook about 12 minutes, breaking up the meat with a wooden spoon as you cook, until it is cooked through.
- Add mixture into the crockpot.
- To the crockpot, add chicken stock, kidney beans, chili powder, oregano and salt and pepper to taste.
- Slow cook on medium for 5-6 hours until everything mixes nicely.
- If you'd like to thicken your chili, then in a small mixing bowl, combine milk and cornmeal. Stir.
- Stir cornmeal mixture into chilli and simmer about 30 minutes to thicken.
- Serve with fixins like chopped onion, shredded cheese, crema and more.