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Prep Time: 25 Minutes Cook Time: 135 Minutes |
Ready In: 160 Minutes Servings: 1 |
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Ingredients:
1 pound ground beef |
1 pound ground pork |
1 large white onion, chopped |
1 large green bell pepper, seeded and chopped |
1 large red bell pepper, seeded and chopped |
2 garlic cloves, minced |
1 (14 1/2-oz.) can diced tomatoes with green chiles |
1 (12-oz.) bottle beer |
1 (8-oz.) can tomato sauce |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 teaspoon sugar |
1 teaspoon salt |
1/2 teaspoon ground red pepper |
1/2 teaspoon black pepper |
1/2 teaspoon dried oregano |
1 (16-oz.) can kidney beans, rinsed and drained |
1 (16-oz.) can black beans, rinsed and drained |
14 (1 1/4-oz.) bags corn chips |
garnishes: chopped onion, shredded cheddar cheese, sour cream |
Directions:
1. Cook ground beef and next 5 ingredients in a Dutch oven over medium heat 10 minutes or until meat crumbles and is no longer pink. Stir in diced tomatoes with green chiles and next 9 ingredients, and bring to a boil. Cover, reduce heat to low, and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add kidney beans and black beans; cover and cook 15 minutes.
2. Cut corn chip bags open at one long side. Spoon 1/2 cup chili on chips in each bag. Garnish, if desired.
3. Note: Chili may be frozen in a zip-top plastic freezer bag up to 3 months. For testing purposes only, we used Fritos Brand Original Corn Chips.
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