Chili
- Prep Time: 1 hr
- Cook Time: 2 hrs
- Total Time: 0 hours
- Yield: 8 1x
Ingredients
Units
Scale
- 200 g lardons, regular or smoked (optional)
- 2 tbsp oil
- 2 medium yellow onions, finely chopped
- 1 red bell pepper, finely chopped
- 1 spicy peppers, diced (1-3)
- 6 garlic cloves, minced
- 1/4 cup chili powder* (see below)
- 1 tsp oregano
- 1/2 tsp paprika
- 1 tsp smoked paprika
- 1 tbsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 2 lbs ground beef (85-90% lean)
- 1/8 cup Worcestershire sauce
- 30 oz dark red kidney beans, drained and rinsed
- 28 oz can diced tomatoes
- 28 oz tomato puree
- a vinegar of your choice
Optional Toppings
- cheddar cheese
- crème fraîche
- cilantro
- green onions
- spicy pepper
- avocado
- lime
Chili Powder:
- 5 tsp Cumin
- 1–2 tsp Cayenne
- 2 tsp Garlic Powder
- 2 tsp Onion
- 4 tsp Paprika
- 2 tsp Oregano
Instructions
- Optional, if using bacon / lardons: Cook lardons until fully cooked in dutch oven. Remove lardons, set aside to be added back later.
- Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, spicy pepper, & bell pepper.
- Cook until the vegetables have softened, about 7 minutes.
- Add garlic and cook for another 1 minute.
- Add the ground beef and spices, and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes.
- Stir in the beans, diced tomatoes (with their juice), tomato puree, & worcestershire sauce.
- Return lardons to pot if using.
- Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
- Remove the lid and continue to simmer for an additional 45 minutes (or longer). Season with additional salt and pepper to taste before serving.
- Total simmer time: at least 2+ hours
- Add a tablespoon or two of cider vinegar to brighten up the flavors.
- Top with toppings of your choice.
Notes
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. The chili can also be frozen for up to 1 month (let the chili thaw in refrigerator for 24 hours before reheating).