Level of Difficulty: Easy
Serves 6.

Lineup:
½ lb. bacon, diced
2 tablespoons canola or olive oil
1 large onion, diced
1 large green pepper, diced
2 large jalapenos, seeded and minced
2 large cloves garlic, minced
1 lb. ground pork
1 (28 oz.) can pork and beans (baked beans), undrained
1 cup beer
1 (15 oz.) can diced tomatoes, undrained
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
1 canned chipotle pepper, minced (freeze leftover peppers in ice trays for another time)
½ lb. hot dogs
1 cup sharp cheddar, shredded (optional)

Playbook:
Fry the bacon until crisp, drain on paper towels and reserve for garnish.

In a large pot over medium high, heat the oil. Add onion, green pepper, jalapenos and garlic. Cook, stirring
frequently for 5 minutes. Add ground pork and break up well. Brown and drain mixture. Add beans, beer,
tomatoes, chili powder, cumin, salt, black pepper and chipotle pepper. Bring to a boil, stirring often. Reduce to a
simmer and cook for 30 minutes, stirring occasionally.

Cut the hot dogs lengthwise into quarters. Dice into small pieces and add to chili – heat through. To serve, ladle
chili into bowls and top with sharp cheddar and reserved bacon.

Special Teams:
Salted Maple Pecan Muffins
Pork Barrel (or Cut the Pork) Chili
Pork, pork and beans, hot dogs and BACON in one bi-partisan bowl of goodness. Throw in some beer and a
bit of heat and that's one good looking chili candidate. Now if you are averse to pork for any reason, you can
certainly swap out those ingredients for ground beef, vegetarian baked beans, all-beef hot dogs and turkey
bacon! Let your personal freedom ring!