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