Beef and Pork Chili

From The Neely's:

6 slices of thick-cut apple wood bacon, cut into 1/2 inch pieces
4 garlic cloves, diced
2 medium onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tbsp chili powder
1 tbsp ground cumin
1 tbsp chipotle chili powder (this was difficult for me to find)
2 tsp dried oregano
1 tbsp smoked paprika
Salt and Pepper
1 pound 85% lean ground beef
1 pound ground pork
1 cup beer
1 15oz can of black beans, drained and rinsed
1 15oz can of kidney beans, drained and rinsed
1 24oz can of crushed tomatoes, with juice
1 24oz can of diced tomatoes, with juice
Lime wedges, for garnish - optional
Sour cream, for garnish
Shredded cheddar cheese, for garnish
Sliced scallions, for garnish

1. In a large pot, cook bacon over medium heat until lightly crisp, stirring occasionally.

2. Once browned, add garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and paprika. Cook until the vegetables until tender and seasonings are aromatic.

3. Add the beef; break up with a spoon. When beef is broken up and beginning to brown, add the pork. Break up with a spoon and brown until no longer pink, roughly 4 minutes.

4. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes.

5. Turn head to low and simmer for 1 1/2 hours. Add salt and pepper to taste.

6. When serving, add lime wedges, sour cream, cheddar cheese, and scallions for garnish if desired.