bean, pork and beef chili

1/2  cup		bacon bits
4		cloves garlic, finelies chopped
1  cup		medium onions, finely chopped
1/2  cup		red bell pepper, chopped
1/2  cup		yellow bell pepper, chopped
4  tablespoons		chili powder
4  teaspoons		ground cumin
1  tablespoon		chipotle chili powder
2  teaspoons		dried oregano
5  teaspoons		smoked paprika
2  teaspoons		salt
1  lb.		85% lean ground beef
1  lb.		ground pork
15  ounces		black beans
15  ounces		kidney beans
24  ounces		crushed tomatoes
15  ounces		diced tomatoes

Tip: For nutritional information on all the ingredients in bean, pork and beef chili just click on each ingredient name. Then adjust the serving size for any bean, pork and beef chili ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Directions: 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, chipoltle chili powder, oregano, and smoked paprika and season with salt & 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 the 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, rougfly 4 mins. Stir in the 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 grarnish with lime wedges, sour cream, shredded cheese, and sliced scallions