Classic Beef Chili
Servings 8
Equipment
- Large Dutch oven
Ingredients
- 1 tsp salt
- 1½ lbs ground beef
- 6 slices of bacon
- 4 carrots peeled and minced
- ½ yellow onion diced
- 1 jalapeno minced
- 4 cloves garlic minced
- 2½ tbsp chili powder
- 2 tbsp cumin
- 1 tbsp oregano
- 1 tsp garlic powder
- ¼-½ tsp crushed red pepper flakes to taste
- 4 tbsp tomato paste
- 1 (28-oz can) of fire-roasted crushed tomatoes
- 2 (14-oz cans) of beans, rinsed and drained (I used pinto and kidney)
- 2 cups beef broth or chicken broth plus more to thin as needed
- Sea salt and freshly cracked black pepper to taste,
Topping Ideas:
- Sour cream
- Cheddar cheese grated
- Red onion diced
- Green onion sliced
- Cilantro chopped
- Tortilla chips
- Saltine crackers
- Hot sauce
Instructions
- Mix the salt with the ground beef and set aside while you prep the other ingredients.
- In a large Dutch oven over medium-high heat, cook the bacon pieces until crispy. Drain on paper-towel-lined plate. Chop into small bits.
- Pour off all but 1-2 tablespoons of bacon grease.
- Add the carrot, onion, and jalapeno, and cook, stirring often, for 2-3 minutes.
- Add the garlic, chili powder, cumin, oregano, garlic powder, and crushed red pepper flakes, and cook, stirring constantly, for 30 seconds.
- Add the tomato paste and cook, stirring constantly, for 1-2 minutes.
- Add the ground beef and cook, stirring frequently, until fully cooked, about 4-5 minutes.
- Add crushed tomatoes, beans, broth, and bacon, and bring to a low simmer.
- Cover and simmer for 2-3 hours, stirring occasionally. Side Note: It may thicken, so use extra broth to thin it out to the desired consistency.
- Taste the chili and season with sea salt and freshly cracked black pepper to taste.
- Ladle into bowls and serve with desired toppings. Enjoy.