Recipe by Dr. Jenny
Another winner from our "The Chili Cookbook" by Norman Kolpas. This was easy to make, came together quickly, and made for a tasty lunch. We omitted the sour cream as neither of us really care for it.
Top Review by Comrade604
This is by far the best GROUND BEEF chili recipe that I have ever tried. Like another reviewer, I did double the amount of bacon in it as well as the chili powder as I thought that it needed more chili flavour after tasting it at the beginning of the simmering stage. I will definitely use this recipe again and again with these slight modifications.
- 3 tablespoons vegetable oil
- 4 medium garlic cloves, finely chopped
- 3 medium onions, finely chopped
- 1 green bell pepper, cut into 1/4-inch dice
- 1⁄2 lb streaky bacon, cut crosswise into 1/2-inch wide strips
- 3⁄4 lb lean ground beef
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 1 (28 ounce) can crushed tomatoes
- 2 (8 3/4 ounce) cans kidney beans, drained
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano leaves
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1⁄4 lb sharp cheddar cheese, coarsely shrededed (1 cup)
- 1 medium red onion, finely chopped (for garnish)
- 1⁄2 cup sour cream, for garnish
Directions See How It's Made
- In a large saucepan, heat oil over medium heat. Add garlic, onions, bell pepper and bacon, and saute until onions are translucent and bacon begins to color slightly, 2 to 3 minutes.
- Add beef and saute, stirring to break up meat into fine particles, until evenly browned, 7 to 10 minutes.
- Add chili powder, cayenne and cumin and saute 1 minute more.
- Add remaining ingredients, except garnishes, bring to a boil and continue simmering until thick, about 20 minutes.
- Serve in individual bowls garnished with cheese, onion, and sour cream.