The Best Chili (Award Winning)
Serves 6 (about 10 cups total)
A smoky, bacon-based beef and two-bean chili built in one pot, simmered 30 minutes.
| 5 strips uncooked bacon, chopped | Crisp bacon, keep 1 1/2 tbsp fat | Soften onion & pepper, 3-5 min | Add garlic, cook 30 sec | Brown beef until about 50% done | Stir in sugar & spices | Add remaining ingredients & bacon | Boil 1-2 min, stirring | Simmer uncovered 30 min | Serve with toppings |
| 1 large yellow onion, diced (about 1 cup) | |||||||||
| 1 red bell pepper, diced | |||||||||
| 3 cloves garlic, minced (about 1 tablespoon) | |||||||||
| 455 g ground beef (90% lean, or any) | |||||||||
| 1 tablespoon brown sugar | |||||||||
| 1 tablespoon chili powder | |||||||||
| 1 tablespoon ancho chili powder | |||||||||
| 1 1/2 teaspoons smoked paprika | |||||||||
| 1 teaspoon cumin | |||||||||
| 1 teaspoon onion powder | |||||||||
| 3/4 teaspoon ground black pepper | |||||||||
| 1/2 teaspoon salt | |||||||||
| 1/8 teaspoon cayenne pepper | |||||||||
| 295 ml beef broth | |||||||||
| 425 g can dark red kidney beans, lightly rinsed and drained | |||||||||
| 425 g can black beans, lightly rinsed and drained | |||||||||
| 411 g can diced fire roasted tomatoes, undrained | |||||||||
| 198 g can fire roasted green chilis | |||||||||
| 66 g tomato paste | |||||||||
| 1 tablespoon Worcestershire sauce | |||||||||
| Preferred toppings (sour cream, shredded cheddar, corn chips) |
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