This contest winning chili is a hearty meal on a cold fall or winter day!
Author: Mary Lovstad, The Farm Girl
Recipe type: Soup
Cuisine: Mexican American
Serves: 8 to 12 servings
Ingredients
4 strips of bacon cut into ½" pieces
2 medium onions chopped fine
1 red bell pepper diced
6 medium cloves of garlic chopped
3 TBS short of ¼ cup chili powder
2 TBS Chipotle chili powder
1 TBS Hot chili powder
1 TBS ground cumin
2 tsp ground coriander
1 tsp red pepper flakes (add more if you like more heat)
½ tsp cayenne pepper
2 to 4 cans of beans (I use a mix of black, red and kidney -- but whatever you have or like)
1 28 oz can of crushed Tomatoes-- crushed, diced, sauces, whatever you like -- I prefer crushed
1 28 oz can of Rotel Tomatoes -- Salsa jar or homemade works equally as well
1 46 oz can Tomato juice -- this is subjective on how thick you like your chili
2 lbs of ground beef 85% for the best flavor and texture
Instructions
Fry bacon med heat until crisp -- remove from pan
Keep about 2 TBS of the bacon fat and saute your veggies until lightly browned about 5 minutes
Add all of your spices and bloom them for about 5 to 10 minutes (bloom simply means to cook the spices I do it with the veggies stirring often to bring out their flavors) -- They can be strong so use your vent and/or fan.
Increase the heat to med high add beef and brown with spices and veggies
Add beans, cooked bacon and tomatoes
Simmer 1 hour with lid
Simmer another hour with lid off
Season with salt and pepper as necessary
Recipe by Farm Girl Cook'n at https://farmgirlcookn.com/its-chili-time/