Beef Chili with Bacon and Beans

prep time:: 30 min
total time:: 1 hr

Makes 10+ servings

This is a simple beef chili recipe based off of a March 2003 Cook’s Illustrated recipe. Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.

ingredients

16 ounces bacon (about 16 strips or one standard package), cut into 1/2-inch pieces
2 medium onions , chopped fine (about 2 cups)
2 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon chipotle chili powder (optional)
1 teaspoon dried cilantro (optional)
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 to 3 pounds 85% lean ground beef
1 can (16 ounces each) black beans , drained and rinsed
2 cans (16 ounces each) dark red kidney beans, drained and rinsed
1 can (16 ounces each) light red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
1 can (28 ounces) tomato puree
table salt
1 can diced green chiles

directions

1
1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne (and optional spices); cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
2
2. Add beans, tomatoes, tomato puree, diced green chiles and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

Source: Andrew Riebe