Chili

 

Ingredients

• ▢ 5 strips uncooked bacon chopped¹
• ▢ 1 large yellow onion diced (about 1 cup)
• ▢ 1 red pepper diced
• ▢ 3 cloves garlic minced (about 1 Tablespoon)
• ▢ 1 lb ground beef (455g) (I use 90% but any will work)
• ▢ 1 Tablespoon brown sugar
• ▢ 1 Tablespoon chili powder²
• ▢ 1 Tablespoon ancho chili powder²
• ▢ 1 ½ teaspoons smoked paprika
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon onion powder
• ▢ ¾ teaspoons ground black pepper
• ▢ ½ teaspoon salt
• ▢ ⅛ teaspoon cayenne pepper³
• ▢ 1 ¼ cup beef broth (295ml)
• ▢ 15 oz can dark red kidney beans lightly rinsed and drained (425g)
• ▢ 15 oz can black beans lightly rinsed and drained (425)
• ▢ 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 Worcestershire sauce
• ▢ Preferred toppings particularly sour cream, shredded cheddar cheese, and corn chips

Instructions

• Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.
• Add onion and pepper and cook until softened, about 3-5 minutes.
• Add garlic and cook until fragrant (about 30 seconds).
• Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
• Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.
• Bring to a boil and cook 1-2 minutes, stirring frequently.
• Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop. 
• Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)