BOWL GAME CHILI (OR BEEF AND PORK CHILI) (Adapted from At Home with the Neely's)

6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ancho chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
1 -2 teaspoons salt and some freshly ground black pepper
1 pound  ground sirloin
1 pound ground pork
1 cup beer (recommended: Budweiser)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
2 – 28oz cans plum tomatoes, crushed

1 4oz can, chopped green chiles
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally.

Once the bacon is browned,  drain off at least half the bacon fat and add the garlic, onions, bell peppers, chili powder, cumin, ancho chili powder, oregano, and smoked paprika and season with salt and pepper, to taste.

Cook until the vegetables are tender and seasonings are aromatic.

Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans.

Toss together, then add the crushed and diced tomatoes.

Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.  DELISH!!!