Ingredients
Scale
- 8 oz raw bacon
- 2 lbs ground beef (85% lean, 15% fat)
- 1 yellow onion, diced
- 2 bell peppers, diced (various colors)
- 2–3 jalapeño peppers, diced
- 2 tomatoes, diced
- 4–6 large garlic cloves, minced
- 14 oz can fire-roasted diced tomatoes
- 4 oz tomato paste
- 16 oz can low-sodium pinto beans, drained
- 16 oz can low-sodium kidney beans, drained
- 1 cup beef stock or broth
- 2 tbsp ancho chili powder (adjust for spice)
- 3 tsp smoked paprika (or regular)
- 3 tsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 1 tbsp coarse sea salt (to taste)
- 1/2 tsp black pepper
Instructions
- Prepare the ingredients by dicing bacon, onion, tomatoes, bell peppers, and jalapeños, and mincing the garlic.
- In a pot, cook diced bacon until crispy.
- Add ground beef to the pot, season with salt, and brown it.
- Remove cooked meat and sauté onion, jalapeños, and bell peppers in the same pot, followed by minced garlic.
- Return the meat, and mix in diced tomatoes, tomato paste, both types of beans, and spices.
- Pour in the beef stock, bring to a low boil, then reduce heat and cover to simmer.
- Simmer for 1.5 to 2 hours, stirring occasionally.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust spice levels by varying jalapeños or ancho chili powder.
Letting the chili sit overnight in the fridge allows flavors to deepen.
Always taste and adjust seasonings before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 24
- Cholesterol: 80