Print

Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. Optional, if using bacon / lardons: Cook lardons until fully cooked in dutch oven. Remove lardons, set aside to be added back later.
  2. Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, spicy pepper, & bell pepper.
  3. Cook until the vegetables have softened, about 7 minutes.
  4. Add garlic and cook for another 1 minute.
  5. 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.
  6. Stir in the beans, diced tomatoes (with their juice), tomato puree, & worcestershire sauce.
  7. Return lardons to pot if using.
  8. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
  9. Remove the lid and continue to simmer for an additional 45 minutes (or longer). Season with additional salt and pepper to taste before serving.
  10. Total simmer time: at least 2+ hours
  11. Add a tablespoon or two of cider vinegar to brighten up the flavors.
  12. 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).

Find it online: https://recipes.jordanprins.com/chili/