Chilli

• 1 tablespoon oil, neutral-flavored

• 1 (2-pound) pork loin, boneless and cubed

• 1 pound beef stew meat, cubed

• 1 large sweet Vidalia onion, chopped

• 5 cloves garlic, peeled and sliced

• 8 ounces bacon, chopped

• 1/4 cup chili powder

• 1 (10.5-ounce) can golden pork gravy

• 1 (10.25-ounce) beef gravy

• 1 (8-ounce) can tomato sauce

• 1 (12-ounce) can lager beer

• 1 (14.25-ounce) can tomatoes with green chilies

• 1 (15-ounce) can kidney beans

• salt, to taste

• black pepper, to taste

• 4 ounces yellow corn tortilla chips, crushed

• Optional, for serving:

• jalapeño, to taste, sliced

• cheddar cheese, to taste, shredded

Step 1 -In a large skillet on the stovetop, heat the oil.

Step 2 -Once the oil is shimmering hot, add the cubed pork, the beef stew meat, and the onion.

Step 3 -Brown the meat mixture, about 2-3 minutes per side.

Step 4 -Add the garlic and cook until fragrant, about 30 seconds.

Step 5 -Add the meat mixture into a slow cooker.

Step 6 -Add the bacon, the chili powder, the pork gravy, the beef gravy, the tomato sauce, the beer, the tomatoes with green chiles, the kidney beans, the salt, and the pepper into the slow cooker.

Step 7 -Cover the slow cooker and cook on low for 7-8 hours.

Step 8 -Add the tortilla chips and cook until the chips have been incorporated into the chili, about 30 minutes-1 hour.

Step 9 -Serve hot with the jalapeños, the cheddar cheese, and the sour cream.