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Prep time
30 minutes
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Cook time
2 hours
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makes
8 quarts
Author Notes
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
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Ingredients
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3 pounds
ground beef
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3 pounds
ground pork
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3 tablespoons
bacon drippings
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2
large onions, chopped
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1
bell pepper, chopped
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3 tablespoons
red pepper
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5
cloves garlic, minced
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1 teaspoon
oregano
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1 tablespoon
cumin
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6
large fresh tomatoes, peeled and chopped (or 2 8-oz. cans tomatoes)
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1
small can green chilies
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2 teaspoons
salt
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2 tablespoons
apple cider vinegar
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2
12-oz. cans Dr Pepper
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2 cups
water
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4 tablespoons
chicken stock
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2
cans kidney beans, drained
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2
jalapeños, finely diced
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1
6-oz. can tomato paste
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8 tablespoons
chili powder
Directions
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Render fat from bacon (save fat from cooked bacon).
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Sauté all vegetables and garlic in rendered fat.
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Separately brown all beef and pork; drain excess fat.
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Add beef and pork into the sautéed vegetables.
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Reduce Dr Pepper by 50 percent by bringing to a boil and simmering until quantity is half.
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Add all other ingredients and simmer for 1 to 2 hours.
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