Recipe Overview
Difficulty: Easy
Servings: 6 to 8
Total Time: 1 hour 45 minutes
Active Time: 1 hour 35 minutes
Nutritional Information
Per Serving (1 of 8 servings):
- Calories: 612
- Total Fat: 27 g
- Saturated Fat: 10 g
- Carbohydrates: 48 g
- Dietary Fiber: 12 g
- Sugar: 16 g
- Protein: 46 g
- Cholesterol: 116 mg
- Sodium: 1,322 mg
Ingredients
- 2 teaspoons olive oil
- 1 pound ground pork
- 1 pound ground bison
- 1 pound ground beef chuck
- 3 cloves garlic, finely minced
- 2 red bell peppers, diced
- 1 jalapeo, seeds removed and chopped
- 1 large white onion, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons chopped chipotle chiles in adobo sauce
- 1 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper to taste
- One 28-ounce can of tomato puree
- One 28-ounce can of crushed tomatoes
- 1 cup lager-style beer
- Two 16-ounce cans red kidney beans, drained and rinsed
Instructions
- Warm the olive oil in a large Dutch oven over high heat. Add the ground pork, bison, and beef chuck; break the meat into small pieces with the back of a wooden spoon and cook until nicely browned, about 10 to 12 minutes.
- Mix in the garlic, red bell peppers, jalapeo, onion, chili powder, cumin, chipotle, cayenne pepper, 1 teaspoon salt, and 1 teaspoon black pepper. Cook, stirring occasionally, until the vegetables have softened, roughly 6 to 8 minutes.
- Pour in the tomato puree, crushed tomatoes, and beer. Bring the mixture to a boil, then lower the heat and let it simmer for 1 hour, stirring from time to time. Add the kidney beans, cook for an additional 10 minutes, and serve warm.
