The Best Chili Recipe (Award Winning!)

50 min

6 servings (10 cups total, approx 1⅔ cup per serving)

A hearty beef chili with bacon, beans, and fire-roasted tomatoes and chilis, simmered until flavors meld.

prepChop bacon into small pieces
prepDice onion (about 1 cup) and red bell pepper
prepMince garlic (about 1 tablespoon)
prepRinse and drain kidney beans and black beans
5 strips uncooked bacon, chopped	Cook bacon until crisp, remove & drain fat			Add broth, beans, tomatoes, chilis, paste, sauce & bacon	Bring to boil, cook 1–2 min, stirring	Simmer uncovered 30 min, stirring occasionally	Serve with sour cream, cheese & corn chips
1 large yellow onion, diced (about 1 cup)	Cook onion & pepper until softened, 3–5 min	Cook garlic until fragrant, 30 sec	Brown beef 50%, add sugar & all spices
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
1½ teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
¾ teaspoon ground black pepper
½ teaspoon salt
⅛ teaspoon cayenne pepper
295 ml beef broth
425 g can dark red kidney beans, rinsed & drained
425 g can black beans, rinsed & drained
411 g can diced fire-roasted tomatoes, undrained
198 g can fire-roasted green chilis
66 g tomato paste
1 tablespoon Worcestershire sauce

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