Plated: Chili is Perfect for Chilly December
December 2023
Ingredients
- 3-4 thick-cut bacon
- 1 medium yellow onion-diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon minced garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper* optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Directions
Cook bacon to crispy and remove. Pour off the grease but leave bacon renderings. Add the onion. Cook for 5 minutes, stirring occasionally. Add the garlic with 2-3 minutes left on the onions.
Add the ground beef to the pot. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Add the chili powder, cumin, sugar, tomato paste, salt, pepper, and optional cayenne. Stir until well combined.
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for at least an hour, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. Crumble bacon for optional topping.
If you’re looking for some additional toppings to accompany the chili, see the Chili Board Toppings recipe listed here.
