What You’ll Need
For the Chili:
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6 strips of brunson bacon, chopped
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1 red onion, chopped
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1 red bell pepper, chopped
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1½ lbs grass-fed ground beef
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1 jalapeño, seeded and minced (optional)
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1 (15 oz) can kidney beans, drained
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1 (15 oz) can pinto beans, drained
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1 (15 oz) can black beans, drained
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1 (15 oz) can fire-roasted diced tomatoes, with juice
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1 (6 oz) can tomato paste
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2 cups beef stock (preferably bone broth)
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1 Tbsp minced garlic
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1 Tbsp Worcestershire sauce
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1 Tbsp chili powder
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1 Tbsp cocoa powder
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1 Tbsp dried oregano
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2 tsp ground cumin
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1½ tsp smoked paprika
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2 tsp kosher salt
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1 tsp black pepper
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½ tsp ground coriander
Optional Toppings & Sides:
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Sour cream or Greek yogurt
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Shredded cheese (cheddar or pepper jack)
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Chopped cilantro
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Chopped green onions
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Warm cornbread or cornbread muffins
Let’s Cook
1. Crisp the Bacon:
In a large, heavy-bottomed pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave the bacon fat in the pot.
2. Sauté the Vegetables:
Add chopped onion and red bell pepper to the pot and sauté for 4–5 minutes until softened and fragrant. If using jalapeño, add it now and cook for another minute.
3. Brown the Beef:
Add the ground beef and cook until no longer pink, breaking it apart as it cooks. Drain any excess fat if needed.
4. Build the Flavor:
Stir in garlic and tomato paste, cooking for 1 minute. Add chili powder, cocoa powder, oregano, cumin, smoked paprika, coriander, salt, pepper, and Worcestershire sauce. Mix until fragrant and the beef is well coated in spices.
5. Simmer the Chili:
Add the drained beans, fire-roasted tomatoes (with juice), beef stock, and about ¾ of the cooked bacon. Stir to combine. Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
6. Thicken & Taste:
Remove the lid and simmer uncovered for another 15 minutes to thicken if desired. Taste and adjust seasonings to your liking.
7. Serve:
Spoon chili into bowls and top with sour cream, shredded cheese, cilantro, green onions, and reserved bacon. Serve hot with a slice of warm cornbread for the ultimate comfort meal.
