Chili

Prep	Cook	Total
5 Min	25 Min Cook + 30 Min Simmer	1 Hr

Ingredients

• 5 strips uncooked bacon chopped
• 1 large yellow onion diced (about 1 cup)
• 1 red pepper diced
• 3 cloves garlic minced (about 1 Tablespoon)
• 1 lb ground beef (455g)
• 1 Tablespoon brown sugar
• 1 Tablespoon chili powder
• 1 Tablespoon ancho chili powder
• 1 ½ teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• ¾ teaspoons ground black pepper
• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 ¼ cup beef broth (295ml)
• 15 oz can dark red kidney beans lightly rinsed and drained (425g)
• 15 oz can black beans lightly rinsed and drained (425)
• 14.5 oz can diced fire roasted tomatoes undrained (411g)
• 7- oz can fire roasted green chilis (198g)
• ¼ cup tomato paste (66g)
• 1 Tablespoon Worcestershire sauce
• Preferred toppings particularly sour cream, shredded cheddar cheese, and corn chips

Instructions

1. Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.
2. Add onion and pepper and cook until softened, about 3-5 minutes.
3. Add garlic and cook until fragrant (about 30 seconds).
4. Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
5. Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.
6. Bring to a boil and cook 1-2 minutes, stirring frequently.
7. Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.
8. Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

Notes

• For best flavor, DO NOT OMIT THE BACON. However, as someone who spent 23 years not eating bacon I wanted to include tips for those of you who might have the same restrictions. if you wish to make this recipe without bacon you *can* do so by skipping the first step, heating 1 ½ Tablespoons of oil over medium heat, and then beginning from step 2. On the other hand, if you want additional bacon for garnishing, cook it now and reserve.
• You can substitute one chili powder for the other and use just traditional chili powder or just ancho chili powder, but I personally like the blend of the two.
• This gives the chili a mild spice, if you like more heat increase to ¼ teaspoon for a moderate spice. Add additional cayenne pepper at your own risk!
• If you have a slow cooker that has a sear or sauté mode like some of the Ninja’s do, then you can make it as a one pot recipe in the slow cooker. A standard crockpot high mode may not get hot enough or may take too long to cook the bacon and ground beef.
  • This has not been tested however, if you really want to make it in a standard crockpot with standard high, low and warm modes you will want to do steps 1-4 in a pan and before step 5 transfer to the crockpot. In a time crunch you could cook only the bacon and ground beef in the pan and then put everything else into the crockpot but you may not get the same result.

Link to recipe