Beef Chili with Bacon and Black Beans
Servings 4
Equipment
- Large Dutch oven
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:
- Hot sauce
- Sour cream
- Cheddar cheese, shredded
- Fresh cilantro, chopped
- Green onions, sliced
- Lime wedges
Instructions
- Cook the bacon bits in a large Dutch oven over medium heat, stirring often, until browned, for about 8 minutes. Remove all but 1 tablespoon of bacon grease, leaving 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 they soften, about 10 minutes.
- Increase the heat to medium-high 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 and minced garlic, breaking up the beef with a spoon until no longer pink and beginning to brown, about 3-4 minutes.
- Add the diced tomatoes, tomato puree, black beans, and season with sea salt and freshly cracked pepper to taste; stir until well combined. Bring to a boil, then reduce heat to low and simmer, covered with a lid, stirring occasionally, for 1 hour.
- Remove the cover and 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 to the bottom of the pot during the second hour of cooking, stir in 1/2 cup of water and continue to simmer.