I’ve made plenty of chili in my days. Most of them kind of blend together, but then I made Pat Neely’s Famous Beef and Pork Chili which I saw over on Food Network’s website and things changed for me all because of one spectacular ingredient: bacon. You can hit the link to head over and see the the recipe which is super easy to follow, but I want to talk about the addition of that delicious, salty substance known as bacon. The flavor might have faded a bit in the leftover phase, but that first bite of bacon-infused chili was just slap-you-in-the-face amazing. Why had I never thought of this before? Why hadn’t I come across a recipe like this before? You can darn well bet that every chili I make from here on out will feature bacon.
Cooking Pat Neely’s Famous Beef and Pork Chili