A fiery and flavorful chili recipe perfect for spice lovers.
Cook the bacon in a large soup pot over medium heat until crispy, then remove and chop.
Save the bacon grease for added flavor in the chili.
Brown the ground beef and pork in the same pot.
Break up the meat into small pieces for even cooking.
Add the chopped bell pepper, onion, and garlic to the pot and sauté until softened.
Stir frequently to prevent sticking.
Stir in the habanero peppers, Anaheim chilies, cumin, red pepper flakes, chili powder, and bouillon granules.
Adjust the spice level to your preference.
Pour in the crushed tomatoes, whole tomatoes, beer, tomato paste, and water. Bring to a simmer.
Use a wooden spoon to scrape the bottom of the pot for extra flavor.
Simmer the chili on low heat for 45 minutes, stirring occasionally.
Cover the pot partially to prevent splattering.
Add the chili beans and cooked bacon to the pot and simmer for another 30 minutes.
Taste and adjust seasoning as needed.
Serve the chili hot, garnished with your favorite toppings like shredded cheese or sour cream.
Pair with cornbread or tortilla chips for a complete meal.
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