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great chili recipe

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!
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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.

Notes

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.