Ingredients

The following ingredients have 6 Servings
  • 5 strips uncooked bacon (chopped¹)
  • 1 large yellow onion (diced (about 1 cup))
  • 1 red pepper (diced)
  • 3 cloves garlic (minced (about 1 Tablespoon))
  • 1 lb ground beef ((455g) (I use 90% but any will work))
  • 1 Tablespoon brown sugar
  • 1 Tablespoon chili powder²
  • 1 Tablespoon ancho chili powder²
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • ¾ teaspoons ground black pepper
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper³
  • 1 ¼ cup beef broth ((295ml))
  • 15 oz can dark red kidney beans (lightly rinsed and drained (425g))
  • 15 oz can black beans (lightly rinsed and drained (425))
  • 14.5 oz can diced fire roasted tomatoes (undrained (411g))
  • 7- oz can fire roasted green chilis ((198g))
  • ¼ cup tomato paste ((66g))
  • 1 Tablespoon Worcestershire sauce
  • Preferred toppings (particularly sour cream, shredded cheddar cheese, and corn chips)

Instruction

  • Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.
  • Add onion and pepper and cook until softened, about 3-5 minutes.
  • Add garlic and cook until fragrant (about 30 seconds).
  • Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
  • Add all remaining ingredients -- beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce -- and your cooked bacon and stir well.
  • Bring to a boil and cook 1-2 minutes, stirring frequently.
  • Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop. 
  • Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)