Ingredients:
• 1 pound (raw) bacon, cut into small pieces
• 1 large onion, diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 6 cloves garlic, minced
• 4.5 tablespoons chili powder
• 1.5 tablespoons ground cumin
• 1.5 tablespoons paprika
• 0.5 to 1.5 tablespoons chipotle powder (Use 1.5 tablespoons if you like it spicy)
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 0.5 teaspoon cayenne powder (optional, for extra heat)
• 3 pounds ground beef
• 1 can or bottle beer (I use Coors Light for a lighter flavor)
• 1 – 14-ounce can black beans, rinsed and drained
• 1 – 14-ounce can red kidney beans, rinsed and drained
• 1 – 24-ounce can crushed tomatoes
• 1 – 24-ounce can diced tomatoes
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Instructions:
1. Cook the Bacon:
Start by heating a large pot or Dutch oven over medium heat. Add the raw bacon pieces and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 5-7 minutes. Once done, remove the bacon and set it aside, leaving the rendered fat in the pot.
2. Sauté the Vegetables:
Add the diced onion, red bell pepper, and green bell pepper to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Spice It Up:
Now it’s time to add the spices. Stir in the chili powder, ground cumin, paprika, chipotle powder, oregano, salt, and cayenne powder (if using). Let the spices bloom in the oil for about 1 minute, stirring constantly to combine with the vegetables and release their flavors.
4. Brown the Ground Beef:
Add the ground beef to the pot. Break it up with a spoon and cook until it’s browned and fully cooked through, about 8-10 minutes. Once browned, drain any excess fat if necessary.
5. Deglaze with Beer:
Pour in the beer (such as Coors Light) to deglaze the pot, scraping up any browned bits stuck to the bottom. The beer adds depth and complexity to the flavor of the chili, but you can also substitute with beef broth if preferred.
6. Add the Beans and Tomatoes:
Stir in the black beans, kidney beans, crushed tomatoes, and diced tomatoes. Bring the mixture to a simmer, and then reduce the heat to low. Let it simmer uncovered for 45 minutes to 1 hour, stirring occasionally. The flavors will meld together, and the chili will thicken up.
7. Adjust the Flavor:
Taste your chili and adjust the seasoning as needed. If you prefer more heat, add extra chipotle powder or cayenne. If you like it milder, cut back on the spices. You can also add a little extra salt or pepper to balance the flavors.
8. Finish and Serve:
Once your chili has simmered to perfection, ladle it into bowls and top with your favorite garnishes. Serve it with cornbread, tortilla chips, or over a bed of rice for a heartier meal. Enjoy!
