What is it about chili that makes us have to compete over it? Really now. You don't see us having competitions for meatballs, or pizza, or ramen noodles? Somehow, when it comes to chili, we all need to hold nationwide cook offs to determine the best recipe. Well here is my take on it. If I were to enter a competition I would 100% go in with this smokey chipotle chili.
I think we feel the need to compete over chili because there are so many variations that you can make. You can have chicken chili, vegetarian chili, lentil chili. There is white bean chili, pumpkin chili, or turkey chili. The list really goes on an on. We all end up with a chili recipe we feel attached to. I certainly love making different variations of chili but if I would enter a contest, I for sure would be using this recipe!
The key to this recipe is the smokiness which you get from three components. First off, we have the bacon. This recipe begins with searing off some bacon in the pan and cooking the beef and vegetables in the remaining bacon fat. Remember, this is award winning chili, not Weight Watchers chili. Then, you also add in the amazing spice, smoked paprika which again brings in the smoky flavor. Finally, you have what in my option is an amazing, and often overlooked ingredient, the chipotle pepper. Make sure when you go to the store, you look for the chipotle peppers in adobo sauce. Trust me, the sauce is what makes it.
Ingredients:
5 slices thick cut bacon
1 1/2 pounds ground beef
1 red bell pepper, diced
1 green pepper, diced
1 medium white onion, peeled and diced
1 jalapeño, seeds and ribs removed, diced
4 cloves garlic, peeled and minced
1 tbsp chili powder
1 tbsp onion powder
1 tsp smoked paprika
1 tsp cumin
3 cups beef stock
2 15 oz cans fire roasted tomatoes
2 15 oz cans red kidney beans
1 chipotle chili pepper in adobo sauce (more to taste)
Toppings:
red onion, diced
extra jalapeño
sour cream or greek yogurt
cheddar cheese
fresh cilantro
avocado
tortilla chips
1. In a large dutch oven cook bacon over medium heat until crispy. Remove from oven and set aside. Add in the ground beef and cook until browned on all sides. About 8 - 10 minutes. Use a slotted spoon to remove the ground beef from the pan and set aside. Pour out the grease, reserving 1 tbsp.
2. Cook peppers, onion, and jalapeño over medium heat until softened, about 3 minutes. Add in the garlic along with the chili powder, onion powder, smoked paprika, and cumin. Toss so that the spices coat the vegetables. This will be dry.
3. Add in the beef stock and the chipotle pepper. Return the meat back into the pan and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes, uncovered.
4. Add in the kidney beans and cook for another five minutes. Season to taste with salt and pepper. Serve immediately with your favorite toppings.
5 slices thick cut bacon
1 1/2 pounds ground beef
1 red bell pepper, diced
1 green pepper, diced
1 medium white onion, peeled and diced
1 jalapeño, seeds and ribs removed, diced
4 cloves garlic, peeled and minced
1 tbsp chili powder
1 tbsp onion powder
1 tsp smoked paprika
1 tsp cumin
3 cups beef stock
2 15 oz cans fire roasted tomatoes
2 15 oz cans red kidney beans
1 chipotle chili pepper in adobo sauce (more to taste)
Toppings:
red onion, diced
extra jalapeño
sour cream or greek yogurt
cheddar cheese
fresh cilantro
avocado
tortilla chips
1. In a large dutch oven cook bacon over medium heat until crispy. Remove from oven and set aside. Add in the ground beef and cook until browned on all sides. About 8 - 10 minutes. Use a slotted spoon to remove the ground beef from the pan and set aside. Pour out the grease, reserving 1 tbsp.
2. Cook peppers, onion, and jalapeño over medium heat until softened, about 3 minutes. Add in the garlic along with the chili powder, onion powder, smoked paprika, and cumin. Toss so that the spices coat the vegetables. This will be dry.
3. Add in the beef stock and the chipotle pepper. Return the meat back into the pan and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes, uncovered.
4. Add in the kidney beans and cook for another five minutes. Season to taste with salt and pepper. Serve immediately with your favorite toppings.
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