Prep 20 mins
Cook 35 mins
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.
- 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
- 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.
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.
Nice hearty, stew-likes(thick), chili. We really loved the added flavor from the bacon. I made this as written with exception of only using 1/2 of the cayenne pepper for personal and dietary needs of DH. We both like a little heat in our chili, but still want the chili powder to be the major taste/spice flavor of the chili and this wasn't in this case, but that is a personal taste. The other problem I had with the recipe and directions, was that is was very greasy when made as directed. After it was done, there was quite a bit of grease floating on top, from the oil used to cook veggies and then from the added bacon and ground beef fat. I spooned it off the top and then used a mop type of tool for the rest of it. Next time I would cook the bacon first, til crisp & set aside, then I would add the veggies and ground beef and drain them, when finished cooking. Then I would proceed with the crushed tomatoes etc. Thanks for sharing the recipe, one we will repeat with our tweaking for spice and procedure. Made for Photo Tag Game.
Well worth making, and made for great comfort food on a cool, damp day. Made this as posted though I omitted the salt, and red onion.. (don't prefer red onion). Seasonings were nice and well balanced, and made this exceptionally good. Definately enjoyed here. made for Rookie Tag.