Chili

My favorite thing about chili is that it doubles as a chip dip, which is basically how I consume chili. Plus all of the toppings that go on it.

This chili is really delicious, and really filling. I added bacon, because everything is better with bacon, and then instead of jalapeños and green bell peppers, I opted for chipotle peppers and red bell peppers for a sweeter and smokier flavor. In the end I added a little brown sugar just to round everything out- you can skip this if you’re not into it.

Enjoy!

Chili

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Yield: 6-8

Author: Amelia is NOT a Chef

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Ingredients

• 2 lb ground beef (80/20 recommended for richness)
• 5-6 slices bacon, chopped
• 1 large onion, finely diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo, minced (plus 2 teaspoons adobo sauce)
• 2 teaspoons smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons chili powder (or more to taste)
• 1 tsp kosher salt (plus more to taste)
• ½ tsp freshly cracked black pepper
• 3 tablespoons tomato paste
• 1 (28 oz) can crushed tomatoes
• 2 cups beef stock
• 1 (14 oz) can small black beans
• 2-3 tablespoons brown sugar
• 1 tbsp apple cider vinegar

Instructions

1. In a large pot or Dutch oven, cook the bacon over medium high heat until the fat has rendered and the pieces are lightly crisp. Remove a few bacon bits for garnish if desired; leave the rest in the pot.
2. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Season lightly with salt and pepper. Drain excess fat if needed, but leave about 2–3 tablespoons for flavor.
3. Stir in the onion and red bell pepper. Cook until softened, 6–8 minutes. Add garlic and cook another 1–2 minutes until fragrant.
4. Stir in the chipotle peppers, adobo sauce, smoked paprika, cumin, oregano, chili powder, and tomato paste. Cook 2–3 minutes, stirring, until the tomato paste darkens slightly.
5. Pour in the crushed tomatoes and beef stock. Stir well and bring to a simmer. Lower the heat and cook uncovered for 45–60 minutes, stirring occasionally, until the chili thickens and flavors meld.
6. Stir in beans, brown sugar, and adjust seasoning with salt and pepper. Simmer another 10 minutes.
7. Just before serving, stir in apple cider vinegar.
8. Top with sour cream, shredded cheese, diced onion, cilantro, reserved bacon, tortilla chips, and avocado.

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