Instructions
- In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the beef chuck to the pot and brown on all sides. Remove the beef and set aside.
- Add the pork shoulder to the pot and brown on all sides. Remove the pork and set aside.
- Add the onion, bell peppers, and jalapeños to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Return the beef and pork to the pot. Add the smoked sausage, diced tomatoes, chili powder, cumin, oregano, salt, and pepper. Stir to combine.
- Pour in the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until the beef and pork are tender.
- Stir in the cooked bacon during the last 15 minutes of cooking.
- Serve hot. Garnish with your favorite toppings such as chopped cilantro, avocado, or lime wedges.
