Whiskey Chili

• 1 lb ground sirloin
• ½ lb ground pork
• Kosher salt and freshly ground pepper
• 1 medium red onion, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 2 (14.5 oz) cans petite diced tomatoes
• 1 (8 oz) can tomato paste
• 4 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 4 garlic cloves, minced
• 1 tbsp garlic powder
• ½ tsp cayenne pepper
• ½ c water
• 4 slices bacon
• 1 tbsp cocoa powder
• ¼ c whiskey¼ c cheddar cheese, grated
• 1 tsp fresh cilantro, chopped

In a large skillet, brown beef and pork and season with salt and pepper, to taste. Cook until meat has browned and no pink remains, about 5-7 minutes. Add onion and peppers, season with more salt and pepper, to taste, and cook vegetables are soft, about 7-10 minutes. Transfer meat and veggie mixtures to large stockpot, along with tomatoes, tomato paste, chili powder, cumin, paprika, garlic, garlic powder, cayenne pepper and water. Cover and simmer over medium heat for 1 hour; stirring occasionally. Meanwhile, heat a separate skillet over medium high heat, and cook bacon until crispy. Crumble bacon and set aside for serving.

After one hour, stir cocoa, whiskey, salt and pepper to taste into chili. Cover and simmer for 10 additional minutes.

To serve, spoon into bowls and garnish with cheddar cheese, bacon and cilantro.