Sunday, February 7, 2021


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)
2 T avocado oil, divided
1 large yellow onion, finely diced   
1 large green bell pepper, finely diced  
1 Jalapeño chile pepper, seeded and minced  
1 poblano pepper, seeded and minced                                                              
4 cloves garlic, minced
3 lbs ground sirloin beef
3 (14-oz) cans fire roasted tomatoes, crushed with an immersion blender or in a blender.
1 (6-oz) can tomato paste
6 T chile powder (your favorite)
¼ cup brown sugar    
1 T smoked paprika                                                
1 T ground cumin
1 T ground coriander
1 T freeze-dried or dried oregano
1 to 2 t cayenne pepper
¼ t allspice
¼ t ground cinnamon
1 bottle of your favorite beer
3 cups beef broth
2 (14-oz) cans chili beans in a mild chili sauce
Salt and freshly ground black pepper to taste

2 T masa or corn flour

In a large Dutch oven, add bacon and cook over medium-high heat until crisp.
Pour off grease but save 2 tablespoons in a small bowl.
Add 1 tablespoon of oil and add the onion and peppers.
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.

Simmer partially covered for 1 ½ hours, stirring often.

Mix the masa or corn flour with the tablespoon of bacon grease or beef broth and add to the chili.
Stir to combine and simmer another 10 minutes.

Suggested condiments for toppings:
Shredded cheddar or pepper-jack cheese
Sliced black olives  
Scallions, thinly sliced
Cilantro leaves
Lime wedges

Serve with Skillet Cornbread with Jalapeño peppers.

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