The Scoop
Retro-diner energy for when you need a meal that aggressively coats your soul!
This slow-cooked, dual-meat masterpiece is pure unhinged comfort food. Combining pork loin, beef stew meat, and bacon in a lager-infused, double-gravy broth proves that rules are meant to be broken. Letting crushed tortilla chips melt straight into the slow cooker for that final hour is a brilliant thickener move that guarantees an impossibly rich, high-yield chili.
Ingredients
For the chili:
- 1 tablespoon oil, neutral-flavored
- 1 (2-pound) pork loin, boneless and cubed
- 1 pound beef stew meat, cubed
- 1 large sweet Vidalia onion, chopped
- 5 cloves garlic, peeled and sliced
- 8 ounces bacon, chopped
- 1/4 cup chili powder
- 1 (10.5-ounce) can golden pork gravy
- 1 (10.25-ounce) beef gravy
- 1 (8-ounce) can tomato sauce
- 1 (12-ounce) can lager beer
- 1 (14.25-ounce) can tomatoes with green chilies
- 1 (15-ounce) can kidney beans
- salt, to taste
- black pepper, to taste
- 4 ounces yellow corn tortilla chips, crushed
Optional, for serving:
- jalapeño, to taste, sliced
- cheddar cheese, to taste, shredded
- sour cream, to taste
Directions
- In a large skillet on the stovetop, heat the oil.
- Once the oil is shimmering hot, add the cubed pork, the beef stew meat, and the onion.
- Brown the meat mixture, about 2-3 minutes per side.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the meat mixture into a slow cooker.
- Add the bacon, the chili powder, the pork gravy, the beef gravy, the tomato sauce, the beer, the tomatoes with green chiles, the kidney beans, the salt, and the pepper into the slow cooker.
- Cover the slow cooker and cook on low for 7-8 hours.
- Add the tortilla chips and cook until the chips have been incorporated into the chili, about 30 minutes-1 hour.
- Serve hot with the jalapeños, the cheddar cheese, and the sour cream.
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