Chili

Source: Sugar Spun Run

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 6

Total time: 45 minutes

INGREDIENTS

• 5 strips uncooked bacon, chopped
• 1 large yellow onion, diced
• 1 red pepper, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 1 Tbs brown sugar
• 2 Tbs chili powder
• 1 ½ tsp smoked paprika
• 1 tsp cumin
• 1 tsp onion powder
• ¾ tsp black pepper
• ½ tsp salt
• ⅛ tsp cayenne pepper
• 1 ¼ cup beef broth
• 15 oz can dark red kidney beans, drained
• 15 oz can black beans, drained
• 2 10-oz cans rotel diced tomatoes with green chilis, undrained
• ¼ cup tomato paste
• 1 Tbs worcestershire sauce
• Sour cream, shredded cheddar cheese, and corn chips for topping

DIRECTIONS

• Heat a Dutch oven over medium heat and cook the bacon until crisp. Drain on a paper-towel-lined plate, leaving 1 ½ Tbs bacon grease in the pot.
• Add the onion and pepper and cook until softened, about 5 minutes.
• Add garlic and cook for 30 seconds, until fragrant.
• Add the ground beef and cook until partially browned. Add the sugar and spices and mix well.
• Add all remaining ingredients and the cooked bacon, and stir to combine.
• Bring to a boil and cook 2 minutes, stirring frequently.
• Reduce heat and simmer, uncovered, stirring occasionally, for about 30 minutes. 
• Divide into serving bowls and top with sour cream, shredded cheddar cheese, and corn chips!