Beef Chili with Bacon and Black Beans
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
2 hrs 20 mins
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Total Time
2 hrs 30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Beef Chili with Bacon and Black Beans
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Beef Chili with Bacon and Black Beans
- 4 Bacon sliced, cut into small bits
- 1 onion medium, diced
- ½ red bell pepper diced
- 2 tbsp chili powder
- ½ tbsp cumin ground
- 1 tsp ground coriander
- ½ tsp red pepper flakes crushed
- ½ tsp oregano dried
- ¼ tsp cayenne pepper
- 1 lb ground beef 85% lean
- 3 garlic cloves, minced
- 1 (15 oz) diced tomatoes canned
- 1 (15 oz) tomato puree canned
- 1 (15 oz) black beans canned, drained and rinsed
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Toppings:
- lime wedges
- sour cream
- cheddar cheese shredded
- cilantro fresh, chopped
- green onion sliced
Instructions
- Cook the bacon bits in a large Dutch oven over medium heat and cook, stirring often, until browned, about 8 minutes. Remove all but 1 tablespoon of bacon grease and leave the bacon in the Dutch oven.
- Add the onion, bell pepper, chili powder, cumin, coriander, oregano, crushed pepper flakes, and cayenne and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Increase the heat to medium-high heat and add half the ground beef. Cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.
- Add the remaining ground beef along with the minced garlic and cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.
- Add the diced tomatoes, tomato puree, black beans, and season with a bit of sea salt and freshly cracked pepper, to taste; stir until well combined. Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1 hour.
- Remove the cover and continue to simmer for 1 hour longer, stirring occasionally, until the beef is tender and the chili is dark, rich, and slightly thickened. Taste and season with sea salt and freshly cracked pepper, if needed.
- Side Note: If the chili begins to stick on the bottom of the pot during the second hour of cooking, stir in 1/2 cup water and continue to simmer.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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