Category: main
Yield: 8 servings
Calories/serving: 450
Preparation time: 120 minutes
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Ingredients
- 1 kg lean ground beef
- 1 cup dry black beans, soaked overnight and drained
- 1 cup dry red kidney beans, soaked overnight and drained
- 6 strips bacon, chopped
- 2 yellow onions, diced
- 4 celery stalks, diced
- 4 beefsteak tomatoes, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 4 cups beef stock
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
Directions
Preheat your oven to 375°F.
In a large pot, heat olive oil over medium heat. Add chopped bacon and cook until crispy. Remove bacon and set aside, leaving the bacon fat in the pot.
Add the diced onions and celery to the pot and sauté until they start to soften, about 5 minutes.
Increase the heat to medium-high and add the lean ground beef to the pot. Cook, breaking it apart with a spoon, until browned, about 8-10 minutes.
Stir in the diced beefsteak tomatoes, chili powder, ground cumin, cayenne pepper, and paprika. Cook for another 2 minutes, allowing the spices to become fragrant.
Add the soaked and drained black beans and red kidney beans to the pot along with the beef stock. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, uncover the pot, add the cooked bacon, salt, and ground black pepper. Stir well and adjust seasoning to taste.
Transfer the chili to an oven-safe pot if it's not already in one. Place it in the preheated oven, uncovered, and bake for 20 minutes to thicken the chili slightly.
Remove from the oven and let it cool slightly before serving. The chili can be refrigerated for up to 3 days and reheated on the stove before serving.
Ingredients
- 1 kg lean ground beef
- 1 cup dry black beans, soaked overnight and drained
- 1 cup dry red kidney beans, soaked overnight and drained
- 6 strips bacon, chopped
- 2 yellow onions, diced
- 4 celery stalks, diced
- 4 beefsteak tomatoes, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 4 cups beef stock
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
Category: main
Yield: 8 servings
Calories/serving: 450
Preparation time: 120 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat your oven to 375°F.
In a large pot, heat olive oil over medium heat. Add chopped bacon and cook until crispy. Remove bacon and set aside, leaving the bacon fat in the pot.
Add the diced onions and celery to the pot and sauté until they start to soften, about 5 minutes.
Increase the heat to medium-high and add the lean ground beef to the pot. Cook, breaking it apart with a spoon, until browned, about 8-10 minutes.
Stir in the diced beefsteak tomatoes, chili powder, ground cumin, cayenne pepper, and paprika. Cook for another 2 minutes, allowing the spices to become fragrant.
Add the soaked and drained black beans and red kidney beans to the pot along with the beef stock. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, uncover the pot, add the cooked bacon, salt, and ground black pepper. Stir well and adjust seasoning to taste.
Transfer the chili to an oven-safe pot if it's not already in one. Place it in the preheated oven, uncovered, and bake for 20 minutes to thicken the chili slightly.
Remove from the oven and let it cool slightly before serving. The chili can be refrigerated for up to 3 days and reheated on the stove before serving.
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