Route 66 Chili


  • 1 tablespoon oil, neutral-flavored
  • 2 pounds 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 and green chilies
  • 1 (15-ounce) can kidney beans
  • salt, to taste
  • black pepper, to taste
  • 4 ounces yellow corn tortilla chips, crushed
  • jalapeño, sliced, optional, for topping
  • cheddar cheese, shredded, optional, for topping
  • sour cream, optional, for topping


  1. In a large skillet on the stovetop, heat the oil.
  2. Once the oil is shimmering hot, add the pork loin, beef stew meat, and onion.
  3. Brown the meat and onion, about 2-3 minutes per side.
  4. Add the garlic and cook until fragrant, about 30 seconds.
  5. Add the meat, onion, and garlic into a slow cooker.
  6. Add the bacon, chili powder, pork gravy, beef gravy, tomato sauce, beer, tomatoes and green chiles, kidney beans, salt, and pepper into the slow cooker.
  7. Cover the slow cooker and cook on low for 7-8 hours.
  8. Add the tortilla chips and cook until the chips have been incorporated into the chili, about 30 minutes-1 hour.
  9. Serve hot with your preferred toppings!


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