5 from 63 votes
The Ultimate Homemade Chili Recipe
This chili recipe combines dried kidney and garbanzo beans with smoked brisket, crispy bacon, and a mix of peppers and aromatics to create a rich and hearty dish. A blend of spices like chili powder, cumin, oregano, and a touch of cinnamon add depth, while dark chocolate adds subtle complexity. Slow cooking allows the flavors to meld and the beans to become tender, making this chili a warming and satisfying meal option.
Prep Time
25 mins
Cook Time
3 hrs 15 mins
Servings:
10
Calories:
802 kcal
Course:
Soup
Cuisine:
American, Mexican
Ingredients
- 2 cups Kidney Beans dried
- 1 cup garbanzo beans dried
- 8 trips Bacon sliced
- 4 yellow onion peeled and large diced
- 1 red bell pepper seeded and small diced
- 1 yellow bell pepper seeded and small diced
- 8 garlic finely minced cloves
- 1 poblano pepper seeded and small diced
- 2 jalapeno pepper seeded and small diced
- 3 carrot peeled and very finely minced
- 3 celery very finely minced ribs
- 1/4 cup chili powder 2 tablespoons
- 1/4 cup cumin ground
- 3 tablespoons oregano dry
- 2 tablespoons light brown sugar packed
- 28 ounce whole peeled tomatoes can crushed, diced, or hand squeezed or 3 roughly chopped fresh
- 4 cups beef stock
- 5 pounds smoked brisket large diced
- 1/2 teaspoons ground cinnamon
- 1 ounce dark chocolate
- Worcestershire sauce to taste
- Tabasco sauce to taste
- sea salt cracked, to taste
- black pepper cracked, to taste
- sour cream optional for garnish, crushed
- tortilla chips
- cheddar cheese
- green onions
Instructions
- Add the dried beans to separate containers and pour some boiling water over them, covering them by 3 to 4 inches, and let stand for 1 hour or until softened.
- Cook the chopped bacon to render the bacon fat in a large pot or dutch oven over low to medium heat until the bacon is crispy. Set the cooked bacon lardons aside.
- Add the onions to the rendered bacon fat and cook on low to medium heat, occasionally stirring, until caramelized, which takes about 60 minutes.
- Next, add celery, carrots, garlic, and peppers and cook over medium heat or until browned, which takes about 10 minutes.
- Next, drain the beans and add them to the pot and cook for 5 to 7 minutes.
- Pour in the chili powder, cumin, oregano, and brown sugar, and stir for 2 to 3 minutes, or until mixed in.
- Add the tomatoes and beef stock, and bring to a boil for 5 to 7 minutes.
- Place in the chopped brisket and cooked bacon lardons, then cook over low heat for 60 to 90 minutes or until the beans are soft.
- Finish by seasoning with salt and pepper, Worcestershire sauce, Tabasco sauce, cinnamon, and dark chocolate.
- Serve with optional toppings. See the video for this.
Cup of Yum
Notes
- You can prepare this chili up to 2 days in advance for convenience.
- Store leftovers in the refrigerator up to 5 days or freeze for up to 6 months.
- When reheating, warm on low heat, adding beef stock or seasoning as needed to maintain flavor and moisture.
- Adjust spice levels by adding cayenne pepper or other hot peppers according to taste.
- This recipe can be finished in a slow cooker after initial searing, cooking on high for 4 to 6 hours.
Nutrition Information
Calories
802kcal
(40%)
Carbohydrates
59g
(20%)
Protein
69g
(138%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.04g
(2%)
Cholesterol
160mg
(53%)
Sodium
808mg
(34%)
Potassium
2285mg
(49%)
Fiber
16g
(64%)
Sugar
13g
(26%)
Vitamin A
5507IU
(110%)
Vitamin C
65mg
(72%)
Calcium
225mg
(23%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 802
% Daily Value*
| Calories | 802kcal | 40% |
| Carbohydrates | 59g | 20% |
| Protein | 69g | 138% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 160mg | 53% |
| Sodium | 808mg | 34% |
| Potassium | 2285mg | 49% |
| Fiber | 16g | 64% |
| Sugar | 13g | 26% |
| Vitamin A | 5507IU | 110% |
| Vitamin C | 65mg | 72% |
| Calcium | 225mg | 23% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.