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Beef Chili with Bacon and Black Beans

Prep Time10 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 30 mins
Course: Main
Cuisine: American
Servings: 4
Author: Pam / Original by America's Test Kitchen

Ingredients

Beef Chili with Bacon and Black Beans

  • 4 slices of bacon, cut into small bits
  • 1 medium onion, diced
  • ½ red bell pepper, diced
  • 2 tbsp chili powder
  • ½ tbsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp crushed red pepper flakes
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper
  • 1 lb 85% lean ground beef
  • 3 cloves of garlic, minced
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can tomato puree
  • 1 (15 oz) can black beans, drained & rinsed
  • Sea salt and freshly cracked pepper, to taste

Toppings:

  • Lime wedges
  • Sour cream
  • Cheddar cheese, shredded
  • Fresh cilantro, chopped
  • Green onions, 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.