Ingredients

The following ingredients have 8 Servings
  • 8 oz raw bacon
  • 2 lbs ground beef (85%-15% lean to fat ratio)
  • 1 yellow onion
  • 2 bell peppers - various colors
  • 2-3 jalapeno peppers
  • 2 tomatoes
  • 4-6 large garlic cloves
  • 14 oz can fire roasted diced tomatoes
  • 4 oz tomato paste
  • 16 oz can low sodium pinto beans (or other beans you love)
  • 16 oz can low sodium kidney beans
  • 1 cup beef stock (or broth)
  • 2 1/2 tsp cumin
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tbsp ancho chili powder
  • 1 tbsp salt (more or less to taste)
  • 1/2 tsp black pepper

Instruction

  • Prepare ingredients ahead of time by dicing bacon, onion, tomatoes, and peppers. Measure the stock and seasoning, drain the beans, and mince garlic
  • Preheat a 2.5-3 quart pot over medium heat and add a little bit of oil. 
  • Add diced bacon and cook until browned and most of the fat is rendered. 
  • Add ground beef, season with some salt, and cook, breaking up all the clumps of meat as much as possible. Continue to cook until the meat is mostly brown. Take meats out of the pot and set aside.
  • Add diced onion, jalapenos, and bell peppers to the pot and sauté until softened.
  • Make some room in the middle and add minced garlic. Sauté until garlic is fragrant and mix it into the veggies.
  • Add meats back to the pot, stir, and add diced tomatoes, tomato paste, beans, and seasoning. Stir everything well and pour in beef stock. 
  • Bring the chili mixture to a low boil and then lower the heat to low. Cover with a lid but leave a crack for the steam to escape.
  • Cook for about 1.5-2 hours and make sure to stir from time to time. Take the lid off half way through and cook the rest of the time uncovered.