This is a yummy chili made with pork sausage and bacon - hence the name Piggy Chili! It is quick to put together and simmers for just 30 minutes. I serve it with shredded cheddar cheese, tortilla chips and sour cream.
1Heat a large dutch oven with a tight fitting lid over medium-high heat. Add in the pork sausage and cook until cooked through, approximately 5 - 7 minutes, being sure to break the sausage up into small pieces as it cooks. Drain; set sausage aside.
2In the same dutch oven, (be sure all the drippings from the sausage have been removed), still over medium-high heat, add in the bacon and cook until bacon is crisp, approximately 4 - 5 minutes. Using a slotted spoon, remove bacon from dutch oven and set bacon aside.
3Remove and discard all but 2 tablespoons bacon drippings from the dutch oven. Add in the onion, green pepper, garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Still over medium-high heat, cook until the onion and pepper have softened, approximately 4 - 5 minutes.
4To the softened veggies in the dutch oven, add in the can of diced tomatoes (with liquid), the spicy chili beans (with liquid), the chili powder, smoked paprika, ground cumin, ground coriander, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Stir to combine. Add in the reserved sausage and bacon, stir to fully combine. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
5Remove 2 - 3 tablespoons of liquid from chili to a small heat-proof bowl, whisk in the cornstarch. Add cornstarch mixture to chili, mix to combine, cover and cook an additional 10 minutes.
6Serve with shredded cheddar cheese on the side, as well as tortilla chip and sour cream.