Chili freezes well and if you don't have a crowd for the Super Bowl game or other football games, make this amount of chili and freeze the rest for another time. Use your favorite ground chile powder, but the combination of ancho, chipotle, and New Mexico gives this chili a wonderful smoky flavor.
Lee's Kitchen Tips:
There is a difference between chili powder and chile powder. Chili powder (ending with an "i") is a blend of ground chile pods and other spices. Chile powder (ending with an "e") is pure ground chile pods with no additives.
4 slices applewood smoked bacon, diced (or your favorite bacon)
1 large green bell pepper, finely diced
1 Jalapeño chile pepper, seeded and minced
1 poblano pepper, seeded and minced
3 (14-oz) cans fire roasted tomatoes, crushed with an immersion blender or in a blender.
1 (6-oz) can tomato paste
¼ cup brown sugar
3 cups beef broth
2 (14-oz) cans chili beans in a mild chili sauce
Sauté for 10 minutes.
Spoon into a large bowl and set aside.
Add the other tablespoon of oil to the Dutch oven and brown the beef in two batches while breaking up with a wooden spoon. Spoon the browned beef into the bowl with the onion mixture.
Brown the second batch of beef and when brown, return the onion mixture to the Dutch oven and add the tomatoes and the rest of the ingredients, except the flour, and stir to combine.
Shredded cheddar or pepper-jack cheese
Sliced black olives
Serve with Skillet Cornbread with Jalapeño peppers.