Savory, smoky, easy-to-make chili. Sometimes I add a can of corn, too. Maybe have some sweet corn bread muffins with honey on the side. You could use black beans, pinto beans, pink beans, or small red beans in place of the kidney beans.
Prep Time: 10 mins Cook Time: 1Hr 30 mins Total Time: 1 Hr 40 mins
Ingredients:
½ pound thick-cut bacon, chopped
1 large yellow onion, chopped
1 ½ pounds ground beef
3 cloves garlic, chopped
1 tablespoon ground cumin
3 (15.5 ounce) cans kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
2 cups water
¼ cup chili powder
1 tsp liquid smoke flavoring
1 tsp salt
1 tsp ground black pepper
1 dash hot pepper sauce (tabasco)
Instruction:
1. Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cook and stir until the beef is completely browned, 7 to 10 minutes.
2. Stir kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour and 30 mins. Skim excess grease if desired.
3. Serve hot.
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