The temperature has fallen and I find myself longing for a meal that can really warm you up. What's better than a chili?! 
Red Hot Red Ale Chili (yields 4-6 servings):
1 tbsp. olive oil
1 pork chop, cut into 1" pieces
1 chicken breast, cut into 1" pieces
1 c. beer (I used a cinnamon red ale)
2 carrots, peeled and chopped
2 celery, chopped
1/2 onion, chopped
1/2 green bell pepper, chopped
3 tomatoes, chopped and seeded
1 chili pepper, chopped (if you want less heat, remove ribs and seeds)
1/4 tsp. red pepper flakes
1/4 tsp. ground cayenne red pepper
1 tbsp. hot sauce (I currently have 3 different ones and used about a tsp of each)
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 c. chicken broth
1 can of beans (I used pinto)
1 carton (18.3 oz) sweet potato tomatillo bisque (you could use a can of regular tomato soup)
Garnish:
-shredded cheese
-sour cream
-ground cayenne red pepper
-cilantro
I used a crockpot for this chili, but you could do it in a stockpot. I like to brown the meat first even when using a crock pot. In a large skillet, heat olive oil over medium to medium-high heat. Brown the chunks of chicken and pork. Drain. Add to crockpot.
To the crockpot, add everything but the bisque and pinto beans. Cook on low heat for 6-8 hours or on high for 4-6 or until veggies are tender.
Add the bisque and beans, stir to combine. Continue to heat till everything is warmed through - about 30 minutes in a crockpot or just 5-10 minutes on the stove top.
Top with shredded cheese and sour cream, sprinkle some ground cayenne red pepper, and garnish with some cilantro.
Enjoy.
