Beer Belly Chili

Ingredients:

• 1 1/2 tbsp. ground cumin
• 1 tbsp. ground coriander
• 2 tsp. cinnamon
• 2-1/2 lbs. ground beef
• 1-1/2 lbs. pork loin, shoulder or butt
• 2 tbsp. olive oil
• 2-1/2 lbs. onions, coarsely chopped
• 3 lbs. various color bell pepper (red, orange, yellow, green), seeded, cut into 1/2 inch pieces
• 7 tbsp. chili powder
• 2 tsp. (packed) minced canned chipotle chiles in adobo sauce
• 1 (28 oz.) can crushed tomatoes with added puree
• 2 cups tomato juice
• 2 (15 oz.) cans kidney beans, drained
• 2 (12 oz.) bottles dark beer (such as stout or porter)

Directions:

1. The night before you want to make your chili, slow cook the pork. Rub it with cinnamon, salt and pepper. Place in crock-pot and pour one half of a bottle of beer in. Cook overnight on low.
2. In the morning, fork pull the pork and set aside until you are ready to make the chili.
3. Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
4. Saute beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions and peppers. Saute until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.

Submitted by Matt and Penny Whitmore, modified from Epicurious "Beef and Dark Dark Beer Chili" recipe