Empty My Fridge
This Chili Wins First Place Every Time
Ingredients
- Bacon5
- Onion1
- Bell pepper1
- Garlic3 cloves
- Ground beef1 lb
- Brown sugar1 tbsp
- Chili pepper · roasted1 tbsp + 7
- Ancho chili1 tbsp
- Smoked paprika1 ½ tsp
- Cumin1 tsp
- Onion powder1 tsp
- Black pepper · ground¾ tsp
- Salt½ tsp
- Cayenne pepper0.13 tsp
- Beef broth1 ¼ cups
- Red bean15 oz
- Black bean15 oz
- Tomato · diced roasted14 ½ oz
- Tomato paste¼ cups
- Worcestershire sauce1 tbsp
- Sour cream · shredded
Instructions
- Cook the chopped raw bacon in a large pot or Dutch oven over medium heat until crisp. Move the bacon to a paper-towel-lined plate and pour off all but 1 1/2 tablespoons of the grease.
- Cook the onion and bell pepper until softened, about 3-5 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the beef and break it up with a spatula as it cooks. When it is about 50% browned, add the brown sugar and all the spices (both chili powders, smoked paprika, cumin, onion powder, black pepper, salt and cayenne) and stir well.
- Add the beef broth, beans, tomatoes, tomato paste, green chilies, Worcestershire sauce and the cooked bacon, and stir well.
- Bring to a boil and cook for 1-2 minutes, stirring often.
- Reduce the heat and simmer uncovered for 30 minutes, stirring now and then, until the flavour develops.
- Serve with your chosen toppings.
Summarized from Sugar Spun Run's video. Watch it for the details.
More recipes with
GarlicOnionTomatoBell pepperBrown sugarTomato pasteGround beefBacon
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