Spicy Three-Meat Chili

• 2 teaspoons olive oil
• 1 pound ground pork
• 1 pound ground bison
• 1 pound ground beef chuck
• 3 cloves garlic, minced
• 2 red bell peppers, chopped
• 1 jalapeno, seeds removed, chopped
• 1 large white onion, chopped
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 2 teaspoons chopped chipotle chiles in adobo sauce
• 1 teaspoon cayenne pepper
• Kosher salt and ground black pepper
• One 28-ounce can tomato puree
• One 28-ounce can crushed tomatoes
• 1 cup lager-style beer
• Two 16-ounce cans red kidney beans, drained and rinsed

1. Heat the olive oil in a large Dutch oven over high heat and add the ground pork, ground bison and ground chuck; using the back of a wooden spoon, break up the meat into small pieces and cook until well browned, 10 to 12 minutes.
2. Add the garlic, bell peppers, jalapeno, onion, chili powder, cumin, chipotle, cayenne, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.
3. Stir in the tomato puree, crushed tomatoes and beer, bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally.
4. Stir in the kidney beans and cook for 10 more minutes.
5. Serve hot.

olive oil, ground pork, ground bison, ground beef, garlic, red bell peppers, white onion, chili powder, cumin, chipotle chiles, cayenne pepper, kosher salt, tomato puree, tomatoes, lagerstyle beer, red kidney beans

Taken from www.foodnetwork.com/recipes/nancy-fuller/spicy-three-meat-chili.html (may not work)