Smokey 3 Bean Beef & Pork Chili

2 lbs lean beef 97/3
1 1/2 lbs lean boneless pork chops cut in 1/2" cubes
1 md red bell pepper diced
1 md yellow bell pepper diced
1 md orange bell pepper diced
1 14.5 can diced tomatoes chili style
1 can red kidney beans rinsed
1 can pinto beans rinsed
1 can black beans rinsed
1/2 c chili powder
2 dried ancho chilis seeded
1 cup beef broth
8 tsp worcestershire sauce
6 tsp mesquite liquid smoke

If you like a thicker chili add 1 tablespoon of cornstartch to 1/4 cup water and add to pot, or add more beef broth if you like it thinner. My hubbie likes it spicy so I add cayenne pepper or chili pequin to taste when I make it for him. This can also be cooked in a slow cooker. I still recommend browning meat first. You don't want to miss out on the browning FLAVOR!

Brown beef in medium high pan sprayed with canola cooking spray. I like to keep it in tube form in the pan and roll it a 1/4 turn on every side until the entire roll is brown. While the beef is browning, brown cut pieces of pork in another pan on medium high heat sprayed with canola cooking spray. Remember by browning the meats you are creating a rich meaty FLAVOR! Once browned add 1/4 c of chili powder to beef and 1/4 c chili powder to pork, cook for 1 to 2 minutes to release flavor from the chili powder. Add 4 tsp worcestershire to each pan, and deglaze both pans with 1/2 cup each of beef broth. Add half of 3 diced bell peppers to each pan and cook down until slightly tender. Meanwhile heat stock pot to medium high and add can of chili style tomatoes, spicy V8, 3 cans rinsed beans, and 2 dried ancho chiles seeded and torn into large pieces. Bring to a boil and add beef and pork mixtures to the stock pot. Add liquid smoke and lower to simmer and cook for 30 minutes. Remove softened ancho chilies before serving.

Serving Size: makes 15 1 1/2-cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user JXG4051313.