Bacon makes everything better including this chili!
I like trying new chili recipes and I feel like I often stumble upon a lot of "best ever" "family favorite" "world's best" type recipes and one of these days I need to do a huge chili cook off and find the best best one. I really like this one because of the added flavor the bacon adds and the added smokiness from the ancho chili powder and smoked paprika. Nothing too crazy and out of the ordinary, but a super solid recipe!
What you need:
- 5 strips bacon, chopped
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves minced garlic
- 1 lb. 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
- 1 1/4 cups beef broth
- 15 oz. can dark red kidney beans, rinsed and drained
- 15 oz. can black beans, rinsed and drained
- 14.5 oz. can diced fire roasted tomatoes, undrained
- 7 oz. can fire roasted green chillies
- 1/4 cup tomato paste
- 1 Tbsp. Worcestershire sauce
- Toppings: sour cream, shredded cheddar cheese, corn chips
Directions:
- In a large pot or Dutch oven, cook bacon over medium heat until crisp. Then remove to a paper towel-lined plate. Reserve 1 1/2 Tbsp. of bacon grease and discard the rest.
- Add onion and red bell pepper to pot and cook for 3 to 5 minutes or until softened.
- Add garlic and cook for 30 more seconds.
- Add ground beef and break apart as it cooks. When it's about halfway done, and sugar and all the spices. Stir well.
- Add the remaining ingredients (except toppings) plus cooked bacon, stir well.
- Bring to a boil and cook for 1 to 2 minutes, stirring often.
- Turn down heat to medium low to low and simmer for 30 minutes, stirring occasionally.
- Serve with toppings.
Cooking with Curls shared this Jack Daniels Chili that is sure to warm you up in the upcoming colder months! I love a chili that isn't a traditional chili and that's why I love this Cheesy Ground Beef Enchilada Chili recipe.
Best Chili Ever
Ingredients
- 5 strips bacon, chopped
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves minced garlic
- 1 lb. 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
- 1 1/4 cups beef broth
- 15 oz. can dark red kidney beans, rinsed and drained
- 15 oz. can black beans, rinsed and drained
- 14.5 oz. can diced fire roasted tomatoes, undrained
- 7 oz. can fire roasted green chillies
- 1/4 cup tomato paste
- 1 Tbsp. Worcestershire sauce
- Toppings: sour cream, shredded cheddar cheese, corn chips
Instructions
- In a large pot or Dutch oven, cook bacon over medium heat until crisp. Then remove to a paper towel-lined plate. Reserve 1 1/2 Tbsp. of bacon grease and discard the rest.
- Add onion and red bell pepper to pot and cook for 3 to 5 minutes or until softened.
- Add garlic and cook for 30 more seconds.
- Add ground beef and break apart as it cooks. When it's about halfway done, and sugar and all the spices. Stir well.
- Add the remaining ingredients (except toppings) plus cooked bacon, stir well.
- Bring to a boil and cook for 1 to 2 minutes, stirring often.
- Turn down heat to medium low to low and simmer for 30 minutes, stirring occasionally.
- Serve with toppings.
Notes:
Recipe from Sugar Spun Run
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