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Two Meat Chili

by Nancy Fuller, Food Network's Farmhouse Rules


  • 2 tablespoons olive oil
  • 3 slices center-cut bacon, chopped into 1/2-inch pieces
  • 6 cloves garlic, minced
  • 2 white onions, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 2 tablespoons chile powder
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • One 6-ounce can tomato paste
  • Two 15-ounce cans fire-roasted tomatoes
  • 2 pounds ground beef
  • 1 pound ground pork
  • Salt and freshly ground black pepper
  • 8 cups (2 quarts) beef broth
  • Two 15-ounce cans pinto beans, drained and rinsed
  • One 15-ounce can kidney beans, drained and rinsed


In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.

Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes. Add the chile powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes. Next, add the tomato paste and cook for 1 to 2 minutes. Add the fire-roasted tomatoes and mix with the vegetables. Mix in the ground beef and pork. Add some salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes.


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