I’m pretty much in cold weather cooking mode this week. Time-to-hunker-down, it’s-brrrr-cold-outside cooking mode. Time to make three-meat spicy chili!
Crumble the meats into a large Dutch oven or pot over high heat.
Cook, breaking up with a wooden spoon, until the meat is browned. Drain any fat that accumulates, if desired.
Reduce heat to medium-high.
Add the minced garlic, bell peppers, chipotles, onion, chili powder, cumin, cayenne, 1 teaspoon salt and 1 teaspoon pepper. Stir, and cook for 8-10 minutes or until the peppers and onion have started to soften.
Add the tomatoes and beer. Bring to boil, then reduce heat to a simmer and let simmer for 1-2 hours, stirring occasionally.