Chili - The Heat is On! "It sneaks up on some and hits some right at the first. This well-seasoned chili warms you all over." PREP TIME 25 Min COOK TIME 1 Hr 10 Min READY IN 1 Hr 35 Min SERVINGS & SCALINGOriginal recipe yield: 3 quarts US METRIC INGREDIENTS 1/2 cup canola oil 2 onions, chopped 6 cloves garlic, sliced 1 green bell pepper, chopped 3 serrano peppers, chopped 1 pound ground beef 1 pound ground pork 1 tablespoon fresh lime juice 2 tablespoons chili powder 1 tablespoon cayenne pepper 1 tablespoon ground black pepper 1 tablespoon kosher salt 2 (16 ounce) bottles dark beer 2 (16 ounce) cans diced tomatoes 20 fluid ounces tomato juice DIRECTIONS Heat the oil in a large stock pot over medium heat. Crumble the beef and pork into the pot. Cook, stirring frequently, until no longer pink. Drain off the grease, leaving just a thin layer. Cook the onion, garlic, bell pepper, and serrano pepper in the remaining oil until the onions soften, about 5 minutes. Add the lime juice, chili powder, cayenne pepper, black pepper, salt, and 1 1/2 bottles of dark beer. Slowly add the last 1/2 bottle of beer while stirring. Stir in the tomatoes and tomato juice. Reduce heat to low. Simmer 1 hour.
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