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Chili but Warming Up!

It is that time of year for cozy soups and stews. Try our go to chili recipe where we replace a lengthy list seasonings with our spices!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 4 slices uncooked bacon chopped
  • 1 large yellow onion
  • 1 red pepper diced
  • 3 cloves garlic minced (about 1 Tablespoon)
  • 1 lb ground beef (455g) (I use 90% lean but any will work
  • 1 tbsp brown sugar
  • 1 tbsp Tomahawk seasoning Increase traditional and decrease Tomahawk to reduce heat
  • 1 tbsp Traditional seasoning Decrease traditional and Increase Tomahawk to add heat
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tbsp bacon pepper
  • 1/2 tsp salt
  • 1 1/4 cup beef broth
  • 15 oz can of dark red kidney beans lightly rinsed and drained
  • 15 oz can of pinto beans lightly rinsed and drained
  • 14.5 oz can of diced fire roasted tomatoes undrained
  • 7 oz can of fire roasted green chilies
  • 1/4 cup tomato paste
  • 1 tbsp worcestershire sauce

Instructions
 

  • 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 and stir well.
  • Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce and 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, green onion, corn chips.
Keyword chili, bacon, cornbread