With just six quick and easy steps – and one secret, unexpected ingredient – you’re bound to be the star at your next backyard barbeque or chili competition with this vibrant Dr Pepper Chili recipe. —Emily Smith
large onions, chopped
bell pepper, chopped
cloves garlic, minced
large fresh tomatoes, peeled and chopped (or 2 8-oz. cans tomatoes)
small can green chilies
apple cider vinegar
12-oz. cans Dr Pepper
cans kidney beans, drained
jalapeños, finely diced
6-oz. can tomato paste
In This Recipe
Render fat from bacon (save fat from cooked bacon).
Sauté all vegetables and garlic in rendered fat.
Separately brown all beef and pork; drain excess fat.
Add beef and pork into the sautéed vegetables.
Reduce Dr Pepper by 50 percent by bringing to a boil and simmering until quantity is half.
Add all other ingredients and simmer for 1 to 2 hours.