Meaty Beef and Pork Slow Cooker Chili

This Meaty Beef and Pork Slow Cooker Chili has a nice balance of meat and fat…heat and fresh…and, just comfort.

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Ingredients

• 3/4 pound bacon, diced (I found a thick maple bacon at Whole Foods that was incredible)
• 1 large onion, diced
• 8 ounces sliced baby bella mushrooms
• 2 bell peppers, seeded and diced (color of choice)
• 2 jalapeños, seeded and diced
• 28-ounce can of fire-roasted diced tomatoes, including juice
• 1/2 pound ground pork
• 1/2 pound chorizo (if you don't like spice at all, just sub this for another 1/2 lb of ground pork)
• 1 pound ground beef
• 15 ounces organic tomato sauce
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 cup chopped cilantro (or parsley if cilantro isn't your thing)
• 4-ounce can of diced green chilis
• 1 tablespoon pure maple syrup
• sea salt and ground pepper to taste

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In a skillet over medium-heat, cook the bacon, onion, and mushrooms for about 5 minutes. Add bell pepper and jalapeños and continue to cook until the onions are translucent. Transfer this mixture to your slow cooker with a slotted spoon. Discard juices from the skillet. Add the fired roasted tomatoes to the slow cooker. Place your slow cooker on low. Stir ingredients.
In the same skillet, brown the pork, chorizo, and beef until cooked through. Using a slotted spoon, transfer meat to the slow cooker. Stir.
Add remaining ingredients. Stir. Season with salt and pepper. I usually season lightly to start with and then try it again about a half hour later to allow the flavors start to marry. Taste as you go and season lightly each time if needed.
Cook on low in the slow cooker for 2-3 hours. You can serve this right away; however, if you put it in the refrigerator (after cooling) and then reheat it the next day, you will find it to be even better!
Enjoy!

3/4 pound bacon, diced (I found a thick maple bacon at Whole Foods that was incredible)
1 large onion, diced
8 ounces sliced baby bella mushrooms
2 bell peppers, seeded and diced (color of choice)
2 jalapeños, seeded and diced
28-ounce can of fire-roasted diced tomatoes, including juice
1/2 pound ground pork
1/2 pound chorizo (if you don't like spice at all, just sub this for another 1/2 lb of ground pork)
1 pound ground beef
15 ounces organic tomato sauce
1 tablespoon chili powder
2 teaspoons smoked paprika
1 cup chopped cilantro (or parsley if cilantro isn't your thing)
4-ounce can of diced green chilis
1 tablespoon pure maple syrup
sea salt and ground pepper to taste

In a skillet over medium-heat, cook the bacon, onion, and mushrooms for about 5 minutes. Add bell pepper and jalapeños and continue to cook until the onions are translucent. Transfer this mixture to your slow cooker with a slotted spoon. Discard juices from the skillet. Add the fired roasted tomatoes to the slow cooker. Place your slow cooker on low. Stir ingredients.
In the same skillet, brown the pork, chorizo, and beef until cooked through. Using a slotted spoon, transfer meat to the slow cooker. Stir.
Add remaining ingredients. Stir. Season with salt and pepper. I usually season lightly to start with and then try it again about a half hour later to allow the flavors start to marry. Taste as you go and season lightly each time if needed.
Cook on low in the slow cooker for 2-3 hours. You can serve this right away; however, if you put it in the refrigerator (after cooling) and then reheat it the next day, you will find it to be even better!
Enjoy!

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