The Best Chili (Award Winning)
Serves 6 (about 10 cups total)
A hearty bacon-and-beef chili with two beans, fire-roasted tomatoes and chilis, simmered 30 minutes.
| 5 strips 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 broth, beans, tomatoes, 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 Tbsp) | |||||||||
| 455 g ground beef | |||||||||
| 1 Tbsp brown sugar | |||||||||
| 1 Tbsp chili powder | |||||||||
| 1 Tbsp ancho chili powder | |||||||||
| 1 1/2 tsp smoked paprika | |||||||||
| 1 tsp cumin | |||||||||
| 1 tsp onion powder | |||||||||
| 3/4 tsp ground black pepper | |||||||||
| 1/2 tsp salt | |||||||||
| 1/8 tsp 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 fire-roasted diced tomatoes, undrained | |||||||||
| 198 g can fire-roasted green chilis | |||||||||
| 66 g tomato paste | |||||||||
| 1 Tbsp Worcestershire sauce | |||||||||
| Toppings: sour cream, shredded cheddar, corn chips |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.