cook-off chili

4.89 from 9 votes
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6

Ingredients

  • 6 slices bacon, chopped
  • ½ yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups minced carrots (about 4 carrots)
  • 1 jalapeño, minced
  • 1 lb. ground beef
  • 3 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 teaspoon garlic powder
  • ¼ cup tomato paste
  • 1 (28 oz.) can fire roasted crushed tomatoes
  • 2 (14 oz.) cans black beans, drained and rinsed
  • 4 cups beef broth, plus more to thin as needed

TOPPINGS

  • shredded cheese
  • sour cream
  • avocado
  • red onion
  • fresh cilantro
  • tortilla chips
  • lime

Instructions

  • In a large Dutch oven over medium-high heat, cook 6 slices chopped bacon until crispy. Transfer to a paper towel lined plate. Pour off all but 1-2 tablespoons bacon fat for sautéing.
  • Add ½ chopped onion, 4 cloves minced garlic, 2 cups minced carrots, and 1 minced jalapeño. Sauté until soft and fragrant.
  • Add 1 lb. ground beef, 3 tablespoons chili powder, 2 tablespoons cumin, and 1 teaspoon garlic powder. Saute until no longer pink.
  • Add ¼ cup tomato paste. Sauté for 2-3 minutes. Add 1 can tomatoes, 2 cans beans, 4 cups broth, and the crisped bacon. Bring to a low simmer, cover and cook over low heat for at least 30 minutes, but ideally for a few hours. As it thickens, feel free to add more water or broth to thin it out to desired consistency.
  • Finish with all your favorite toppings like shredded cheese, sour cream, avocado, red onion, cilantro, tortilla chips, and lime.

SERVING SUGGESTIONS

  • Serve with corn bread for dipping or spooned over baked potatoes to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap ground beef for ground bison or any ground meat.
  • Vegetarian: Replace the bacon and ground beef and double the beans. Replace beef broth with vegetable broth. 
  • Beans: Swap black beans for pinto beans or kidney beans.
  • Broth: Swap beef broth for chicken broth or vegetable broth.

MAKE AHEAD

  • Chop onions, garlic, and carrots and store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 565kcal | Carbohydrates: 52g | Protein: 34g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1193mg | Potassium: 1578mg | Fiber: 18g | Sugar: 10g | Vitamin A: 8515IU | Vitamin C: 19mg | Calcium: 161mg | Iron: 9mg