Description
Discover the ultimate guide to creating the best chilis recipe! Learn how to make a flavorful and hearty dish that will satisfy your taste buds. Master the art of chili-making today.
Ingredients
- – 5 strips beef bacon, chopped
- – 1 large yellow onion, diced (about 1 cup (240 ml))
- – 1 red bell pepper, diced
- – 3 cloves garlic, minced (about 1 Tablespoon (15 ml))
- – 1 lb ground beef (455g) (I use 90% but any will work)
- – 1 Tablespoon (15 ml) brown sugar
- – 1 Tablespoon (15 ml) chili powder
- – 1 Tablespoon (15 ml) ancho chili powder
- – 1 ½ teaspoons smoked paprika
- – 1 teaspoon (5 ml) cumin
- – 1 teaspoon (5 ml) onion powder
- – ¾ teaspoons ground black pepper
- – ½ teaspoons salt
- – ⅛ teaspoon cayenne pepper
- – 1 ¼ cup beef broth (295ml)
- – 15 oz can dark red kidney beans, slightly rinsed and drained (425g)
- – 15 oz can black beans, slightly rinsed and drained (425g)
- – 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 (15 ml) Worcestershire sauce
- – Preferred toppings: particularly sour cream, shredded cheddar cheese, and corn chips
Instructions
- Place the chopped beef bacon in a large pot or Dutch oven and cook it on medium heat until it becomes crispy and fully cooked. Transfer the bacon to a plate lined with paper towels and discard all but 1½ tablespoons of the fat.
- Add the diced onion and red bell pepper to the pot and sauté them until they become soft, taking about 3-5 minutes.
- Introduce the minced garlic and continue cooking until it releases its aroma, which should take roughly 30 seconds.
- Incorporate the ground beef into the pot, using a spatula to break it into smaller pieces as it cooks. When the beef is about halfway browned, mix in the brown sugar and all the spices, including chili powders, smoked paprika, cumin, onion powder, black pepper, salt, and cayenne pepper, ensuring everything is well combined.
- Pour in the beef broth, add the slightly rinsed and drained beans, the undrained canned tomatoes, tomato paste, fire-roasted green chilis, and Worcestershire sauce, along with the cooked bacon, then stir thoroughly.
- Raise the heat to bring the mixture to a boil, allowing it to cook for 1-2 minutes while stirring frequently.
- Lower the heat to let the chili simmer uncovered, stirring occasionally. Allow it to simmer for 30 minutes to enhance the flavors.
- Serve hot with your choice of toppings, such as sour cream, shredded cheddar cheese, and corn chips, which are highly recommended!
Notes
- For a more flavorful chili, mix beef bacon and regular bacon.
- Add smoked paprika and a touch of liquid smoke for a smoky kick.
- To spice up the chili, increase cayenne pepper or add diced jalapeños.
