Paradise Locker Cheeky Chili Recipe

Nick Fantasma’s Cheeky Chili

Makes 10-12 servings

2 pounds Fantasma’s Finest Pork Cheek Meat

1 pound Fantasma’s Finest Beef Stew Meat

Olive oil

1 (5.5-ounce) shaker Excalibur Ultimate Chili Seasoning (available in retail store)

1 (6-ounce) can tomato paste

3 (28-ounce) large cans tomato sauce

½-1 cup red wine

1 pound dry pinto beans, such as El Frijol Locol grown in Kansas (available in retail store), rinsed

2 pounds Fantasma’s Finest Sugar Cured Bacon, reserve 2 strips for garnish

Garnish “Confetti”: Crumbled Hemme Brothers Feta Cheese (available at retail store), thinly sliced radish, chopped green onion, chopped cilantro, crumbled bacon

Check pork cheek for any glands in cheek and remove with a knife. Blot meats with paper towel to remove excess moisture.

Preheat large skillet to medium-high heat and drizzle with olive oil. When the oil sizzles, brown the meat in batches (do not overcrowd the pan), removing one batch to the slow cooker and adding more oil to the pan. On the final batch of meat, add half of chili seasoning, and tomato paste to skillet, stirring well to combine.

Turn slow cooker to High. Add meat mixture to slow cooker then add tomato sauce. Using red wine, deglaze skillet and add wine and skillet scrapings to slow cooker. Rinse out tomato cans and add tomato water to the slow cooker, filling to the brim. Add remainder of chili seasoning, stir and place cover on the slow cooker. Cook chili on High for the first hour, then switch slow cooker to Low. Continue cooking for at least 4-6 hours, or up to 8 hours, to allow chili to reach desired consistency. During the last hour, stir chili occasionally to mix and break up meat pieces into smaller pieces.

Meanwhile, in a large cooking pot, add beans and fill with water 3 to 4 inches above the beans. Bring beans to a boil then turn heat down to medium-high and continue to cook for approximately 2 hours, or until desired tenderness. Check beans periodically and, if necessary, add more water. Drain beans and add to chili, stirring to fully incorporate.

Fry, bake or air fry bacon. Pat bacon with paper towels and allow bacon to cool. Depending on your preference of doneness, cut bacon into ¾-inch to 1-inch pieces or crumble. Once chili is cooked to desired consistency, stir in bacon and garnish!