There is nothing so tempting as a piping hot bowl of hot and spicy chili con carne. Whether you dress it up with sour cream, shredded cheese, and crackers is totally up to you. But, there really isn’t a choice when it comes to making this recipe or not.
You want it.
We know there are plenty of people that can’t cope with the variations we’ve made from the strict definition of chili con carne. If you’re one of them, you’ll want to get over it quickly. Between the beer and the Mad Dog Naga Morich Pepper Puree, you’re going to fall in love with the flavors that dance and play in your slow cooker while you’re doing… whatever you want.
The bacon and the onion absorb the heat from the pepper puree just marvelously – and the longer you allow everything to simmer together, the deeper the taste you’ll experience at the end – just leave it on low when you leave the house; there’s almost no way to over or undercook this chili, which is part of the beauty.
Oh, but wait, there’s something else you don’t want to miss – the ease of freezing and re-heating this recipe; it will hold up really well during the process. And, the recipe as it stands makes about 12 servings, so there’s almost no reason not to have a few bowls worth on standby.
You’ll thank yourself for it. Promise.
1 pound Ground beef
1 pound Ground pork
½ teaspoon Mad Dog Naga Morich Pepper Puree
2 cans Kidney beans, rinsed and drained
2 cans Pinto beans, rinsed and drained
3 can (15 oz) Diced tomatoes with onions, undrained
1 can (12 oz) Beer
6 strips Bacon, cooked and crumbled
1 small Onion, chopped
2 teaspoons Ground cumin
2 cloves Garlic, minced
1 teaspoon dried Basil
¾ teaspoon Cayenne pepper
Cook the ground beef and pork in a large skillet over a medium heat for 6 to 8 minutes until no longer pink. Transfer to your slow cooker. Add Mad Dog Naga Morich Pepper Puree and give it a good stir before adding the remaining ingredients. Cook on low for at least 4 to 5 hours.