I’ve got a great chili recipe that’s perfect for cold weather and easy to make. Start by cooking 4 slices of bacon, then sauté 1 diced onion and 1 diced bell pepper in the bacon fat. Brown 1 pound of ground beef, adding spices like chili powder and cumin. Next, stir in 2 cans of fire-roasted diced tomatoes, 1 can of kidney beans, and 1 can of black beans, along with 2 cups of beef broth. Simmer for 30 minutes, crumble the bacon back in, and serve. This dish is versatile—try it with toppings or in baked potatoes for a new twist, and there’s more to know about enhancing this hearty meal.
Why You’ll Love this Recipe
Chili lovers, get ready to fall in love with this recipe! You’ll appreciate its hearty texture and perfect spice blend, making it ideal for cold weather.
This recipe is simple and quick to prepare, perfect for those busy days when you still want a delicious meal. One of the standout features is the unique flavor enhanced by bacon, which adds a savory touch.
Plus, it’s budget-friendly, making it great for large gatherings or meal prep. Many people rave about its versatility, allowing you to enjoy it in various ways.
It’s no surprise that this chili has received consistent praise and is considered a crowd favorite. Trust me, you’ll want to make it repeatedly!
Recipe
Chili is a beloved dish often celebrated for its hearty warmth and robust flavors, making it a perfect choice for cold weather gatherings or cozy family dinners. This award-winning chili recipe combines a perfect spice blend with a unique twist: the addition of bacon, which adds a delightful smoky flavor.
With its simple preparation process, this chili can be whipped up quickly while still delivering a meal that feels like a labor of love. Whether you’re feeding a crowd or prepping for the week ahead, this budget-friendly recipe guarantees everyone will leave the table satisfied.
Not only is this chili a crowd favorite, but it also boasts versatility that allows it to be incorporated into various meals, from chili dogs to baked potatoes. With positive feedback from countless users who’ve praised its flavor, aroma, and ease of preparation, this recipe has become a staple in many households.
Get ready to experience a dish that isn’t only delicious but also a guaranteed hit at any gathering!
Ingredients:
- 1 lb ground beef (90% lean recommended)
- 4 slices bacon (optional)
- 1 large onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) fire-roasted diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef broth (or beer for added flavor)
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
Cooking Instructions:
- In a large pot or Dutch oven, cook the bacon over medium heat until browned and crispy. Once cooked, remove the bacon and set aside, leaving the drippings in the pot.
- In the same pot, add the diced onion and bell pepper to the bacon fat. Sauté until the vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, draining any excess fat. Season with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
- Stir in the fire-roasted diced tomatoes, kidney beans, black beans, and beef broth (or beer). Bring the mixture to a boil, then reduce heat to low and simmer uncovered for at least 30 minutes, allowing the flavors to meld together.
- While the chili simmers, crumble the reserved bacon and stir it back into the pot for added flavor. Taste and adjust seasoning if needed.
- Serve hot with your choice of toppings such as shredded cheese, sour cream, green onions, or jalapeños.
Extra Tips:
For the best flavor, consider slow cooking the chili for a few hours, either on the stovetop or in a crockpot. This allows the spices to deepen and the ingredients to meld beautifully.
Additionally, feel free to experiment with other ingredients, such as mushrooms or corn, to customize the dish to your taste. When storing leftovers, make sure to cool the chili to room temperature before placing it in an airtight container; it will keep in the refrigerator for 4 to 5 days or can be frozen for up to 3 months.
Reheat gently, adding a splash of water or broth if needed to achieve your desired consistency. Enjoy!
Final Thoughts
As you prepare to enjoy this delicious chili, I can’t help but reflect on how it truly embodies comfort food at its finest.
This recipe isn’t just about taste; it’s about the experience it brings. Here are a few final tips:
- Storage: Store leftovers in airtight containers and refrigerate for 4 to 5 days. You can freeze it for up to 3 months.
- Reheating: Reheat on the stovetop or in the microwave. If it thickens, add a bit of water or broth.
- Adaptations: Feel free to experiment with additional ingredients like mushrooms or corn.
I hope you find joy in making this chili a regular part of your meals. Happy cooking!
Frequently Asked Questions
Can I Make This Chili Vegetarian-Friendly?
I’ve made delicious vegetarian chili by replacing meat with hearty beans, adding extra veggies, and using vegetable broth. It’s satisfying and full of flavor—trust me, you won’t miss the meat!
How Can I Adjust Spice Levels for Kids?
Did you know that 70% of parents adjust spice levels in meals for their kids? I usually tone down the heat by cutting back on cayenne and using mild spices, ensuring it’s still flavorful without overwhelming them.
What Side Dishes Pair Well With Chili?
When I enjoy chili, I love pairing it with cornbread, a fresh green salad, or crispy tortilla chips. Each side adds a unique touch, balancing the chili’s flavors while enhancing my overall meal experience.
Is This Chili Gluten-Free?
I’ve checked, and this chili is gluten-free! I use ingredients like ground beef, beans, and spices without gluten. Just verify any additional toppings or sides you add also meet gluten-free standards. Enjoy your meal!
Can I Make This Chili Ahead of Time?
I often make this chili ahead of time. It actually improves in flavor after sitting. Just store it in an airtight container, and it’ll last in the fridge for several days. Enjoy!
great chili recipe
Ingredients
- 1 lb ground beef 90% lean recommended
- 4 slices bacon optional
- 1 large onion diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 2 cans 15 oz each fire-roasted diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 2 cups beef broth or beer for added flavor
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until browned and crispy. Once cooked, remove the bacon and set aside, leaving the drippings in the pot.
- In the same pot, add the diced onion and bell pepper to the bacon fat. Sauté until the vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, draining any excess fat. Season with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
- Stir in the fire-roasted diced tomatoes, kidney beans, black beans, and beef broth (or beer). Bring the mixture to a boil, then reduce heat to low and simmer uncovered for at least 30 minutes, allowing the flavors to meld together.
- While the chili simmers, crumble the reserved bacon and stir it back into the pot for added flavor. Taste and adjust seasoning if needed.
- Serve hot with your choice of toppings such as shredded cheese, sour cream, green onions, or jalapeños.
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