- Level: Easy
- Total: 1 hr 45 min
- Active: 1 hr 35 min
- Yield: 6 to 8 servings
Ingredients
2 teaspoons olive oil
1 pound ground pork
1 pound ground bison
1 pound ground beef chuck
3 cloves garlic, minced
2 red bell peppers, chopped
1 jalapeno, seeds removed, chopped
1 large white onion, chopped
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons chopped chipotle chiles in adobo sauce
1 teaspoon cayenne pepper
Kosher salt and ground black pepper
One 28-ounce can tomato puree
One 28-ounce can crushed tomatoes
1 cup lager-style beer
Two 16-ounce cans red kidney beans, drained and rinsed
Directions
- Heat the olive oil in a large Dutch oven over high heat and add the ground pork, ground bison and ground chuck; using the back of a wooden spoon, break up the meat into small pieces and cook until well browned, 10 to 12 minutes.
- Add the garlic, bell peppers, jalapeno, onion, chili powder, cumin, chipotle, cayenne, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.
- Stir in the tomato puree, crushed tomatoes and beer, bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally. Stir in the kidney beans and cook for 10 more minutes. Serve hot.
