This coming weekend is Super Bowl Sunday, and what better dish to make than my Jalapeno Chili?! It’s flavorful with a little kick of heat, and you can adjust the kick as you see fit. Dunk a chunk of crunchy French bread into this chili and be sure to top it with freshly shredded Cabot cheese and sour cream. Now that’s a hearty meal that will warm you up!
Aren’t these little crocks so adorable? I got them right after I graduated high school. Now, I’m dating myself. They actually have a matching baked bean pot. If you have a local bakery that makes bread bowls, (out of either a French or Italian bread) grab them! Do you remember going to the local country fair and eating New England Clam Chowder in bread bowls? Oh my goodness, yum!
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- 2 ½ to 3 pounds ground round or chuck
- 1 pound ground pork
- 8-10 slices thick-cut bacon cut into 2-inch pieces
- 2 medium onions diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 jalapeno peppers diced small
- 2 tablespoons brown sugar
- 2 (14.5-ounce cans) diced tomatoes with green chilies
- 1 (29-ounce can) tomato sauce
- 1 (12-ounce can) tomato paste
- 1 (15.5-ounce can) dark red kidney beans
- 2 (15.5-ounce cans) black beans
- salt and black pepper to taste
- 3 (1.25-ounce packets) of McCormick original Chili seasoning
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- Brown the bacon in a Dutch oven over medium to high heat. Remove from the pan using a slotted spoon and set on a paper towel lined plate. Set aside.
- Drain all but 1 tablespoon or so of the bacon fat. Saute the onions and bell peppers in the fat, just until translucent.
- Add the ground beef and pork and brown. Stir occasionally with a wooden spoon. Once cooked, drain off any excess fat with a large spoon and discard. Season with salt and ground pepper.
- Once the meat is browned, add the remaining ingredients, stirring well to combine. Season again with salt and ground pepper if needed. Place in a preheated 350 degree oven for about 45 minutes to an hour.
- Serve with crusty French bread slices and top with sour cream and shredded cheese. Top with jalapeno pepper slices if desired for garnish.
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