PUMPKIN CARVING NIGHT: Beef and Pork Chili

Ever since I was a little kid, I have loved carving pumpkins. Every October we’d pick out pumpkins as a family and carve them with dad, while mom helped with clean up and roasting the seeds. Missing the tradition in college, Chris and I started having my family over for an annual pumpkin carving night in 2006, the fall after I graduated. This year I wanted to make a home-cooked dinner that could be prepared ahead of time and would be easy to serve to a group: chili and cornbread!

I found the following chili recipe on foodnetwork.com, and it was a homerun. It's packed with flavor and has the perfect kick of spice at the end of every bite. It has everything from bacon and beer, to bell peppers, beans, beef and pork. With a squeeze of lime, sour cream, cheddar cheese and green onions to top it off-- well it's over the top :) It was a crowd-pleaser at our house. Hope it is at yours!

PAT'S FAMOUS BEEF AND PORK CHILI

recipe from The Neelys, www.foodnetwork.com

serves 6-8

2 hours

Ingredients:

• 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 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: Budweiser)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (24-ounce) can crushed tomatoes
• 1 (24-ounce) can diced tomatoes, with juice
• Lime wedges, for garnish
• Sour cream, for garnish
• Shredded Cheddar, for garnish
• Sliced scallions, for garnish

Method:

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, chipotle 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.