Misha's Spicy Chili ( 4 those cold Winter nights )

6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
2 spring onions (green onions)
1 red bell pepper, chopped
1 green bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer (recommended: (Corona or Budweiser)
1 (15-ounce) can kidney beans, drained and rinsed
2 tomatoes diced
1 (24-ounce) can diced tomatoes, with juice ( I used Rotel )
1 (12-ounce) can tomato sauce or paste ( I used Hunts )

Sour cream, for garnish
Shredded Cheddar, for garnish

Directions
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, 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 to 2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with sour cream, shredded cheese. Saltines Optional.


Great one pot meal for a cold winter evening at home...Serve with Coronas or Passion Fruit Margarittas