By: Brooke

Servings: 10-12

Ingredients:
-   4-5 slices of bacon (cut into 1” pieces)
-       3 pounds beef round (cut into ¼” pieces)
-       1 pound ground pork
-       2-3 cloves of garlic (peeled & diced)
-       4 28oz. cans of crushed/diced tomatoes
-       2-3 jalapenos (seeds removed & diced)
-       1-2 habaneros (seeds removed & diced – I would put on rubber gloves to chop)
-       3 red onions (diced)
-       3 bell peppers (diced – I use red peppers)
-       chili powder
-       cumin
-       coriander
-       cilantro

Instructions: – Heat a cast-iron skillet over medium heat and cook the bacon.  Put the bacon pieces aside in your chili pot.
-       In the same skillet, brown the pork with 2 tablespoons of chili powder.  Put the pork in the chili pot and get rid of excess juice left in pan.
-       Heat 1 tablespoon of coconut oil; season the round with salt, pepper, and 2 tablespoons of chili powder.  Brown the round and add it to the chili pot.
-       Sauté the onion and garlic in 1 tablespoon of coconut oil until the onion begins to be translucent.  Transfer to the chili pot.
-       Sauté the peppers for 3-5 minutes and add them to the chili pot.
-       Place the chili pot on a medium burner.  Add the tomatoes, 2 tablespoons of cumin, 2 tablespoons of coriander, 1 tablespoon of cilantro, and 4 tablespoons of chili powder.  Stir.
-       Cover, reduce the heat to low, and simmer for 1-2 hours.  Stir occasionally and season for taste.
-       Serve with diced Vidalia onions and avocado as garnish.

Notes: This recipe is a take on my father’s chili recipe.  He lives in Windham, CT, where history has a battle of the frogs.  He always makes a huge pot of chili – enough for the entire gang and some for later.  It freezes well.