1 package of bacon, 1 lb.
2 cloves garlic, minced
1 red pepper, diced
1 yellow pepper, diced
1 green pepper diced
1 jalapeno pepper or similar, diced
1/2 onion, diced
1 8-oz. can tomato paste, 8 oz.
2 cans crushed tomatoes, 15 oz.
Fresh cherry tomatoes, 1 package
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground oregano
1/4 tsp. cayenne pepper
Salt, to taste
Pepper, to taste
1 cans pinto beans, 15 oz.
1 can black beans, 15 oz.
Add ground hog meat and bacon to frying pan and cook until browned. Stir in garlic until tender. Remove from heat. In a large stock pot, combine hog meat, green/red/yellow peppers, jalapeño, onion, tomato paste, crushed tomatoes and fresh cherry tomatoes. Set beans and bacon aside to be added later. Season to taste with chili powder, ground cumin, oregano, cayenne pepper, salt and pepper. Bring chili to a boil then reduce heat. Add both pinto and black beans to the chili. Let chili simmer for at least 30 minutes. The longer you let it cook down, the better it tastes. Serve chili with cheddar cheese, green onions/scallions, and sour cream.