Beef Chili With Bacon & Black Beans
Per serving
I found this recipe in the March, 2003 issue of Cook's Illustrated Magazine. We just love this chili and hope that you will, too! It is best served with the optional condiments, the more variety, the better! The flavor is better if you make it a day or two before and then reheated, which means it makes great leftovers, too ;) Freezes well up to one month.
Ingredients
10 serv.- bacon↗8 ounces
cut into 1/2-inch pieces (about 8 strips)
- onions↗2
medium, chopped fine (about 2 cups)
- red bell pepper↗1
cut into 1/2-inch cubes
- garlic↗2 tablespoons
minced
- chili powder↗1⁄4 cup
- ground cumin↗1 tablespoon
- ground coriander↗2 teaspoons
- red pepper flakes↗1 teaspoon
(or to taste)
- dried oregano↗1 teaspoon
- cayenne pepper↗1⁄2 teaspoon
(or to taste)
- ground beef↗2 lbs
85% lean
- black beans, drained and rinsed↗2
- diced tomatoes with juice↗1
- tomato puree↗1
- table salt↗
to taste
- limes, cut into wedges↗2
- Optional Condiments
- fresh tomato, diced↗
- avocado, diced↗
- scallion, sliced↗
- red onion, chopped↗
- cilantro leaf, chopped↗
- sour cream↗
- shredded monterey jack cheese or cheddar cheese
Step-by-step instructions
- 1
Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
- 2
Pour off all but 2 tablespoons fat, leaving bacon in pot.
- 3
Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
- 4
Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
- 5
Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
- 6
Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
- 7
Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
- 8
Adjust seasoning with additional salt.
- 9
Serve with lime wedges and condiments if desired.
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