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Homemade Chili with Chunky Beef and Bacon

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 -8
Calories
Author Victor

Ingredients

  • 2 lbs boneless chuck cut into 1 inch pieces
  • 8 ounces bacon strips
  • 1 medium yellow onion finely diced
  • 6 garlic cloves peeled and pressed
  • 1 jalapeno pepper whole (this will make a fairly spicy chili. Skip if you want a less spicy dish)
  • 1 quart homemade beef stock or reduced sodium good quality storebought beef broth
  • 1 lbs fresh tomatoes diced (or canned crushed tomatoes)
  • 1 Tbsp tomato paste
  • 2 tsp apple cider vinegar
  • 1 cup drinking water
  • 2 tsp kosher salt plus more to taste
  • Spices:
  • 1 1/2 Tbsp ground cumin
  • 1 Tbsp pure ground chipotle chile
  • 1 Tbsp onion powder
  • 1 Tbsp ground ancho chile
  • 1 tsp freshly ground black pepper
  • 2 tsp dried Mexican oregano

Instructions

  • Make the spice mix by mixing all spices together in a small bawl. Set aside.
  • Fry bacon over medium-high heat until nicely browned and crisp. Save bacon fat. Transfer onto a large plate lined with paper towel to drain excess fat. Cool and cut into 1 inch pieces. Set aside.
  • Preheat a large skillet with about 2 tablespoons of fat from frying bacon. In batches,cook beef over medium-high heat until nicely browned, about 5 minutes. Set aside.
  • In the same skillet, cook onions and garlic with about 1 tablespoon of bacon fat over high heat, until the onions are soft and golden brown.
  • Add meat, bacon, spices and the rest of ingredients and bring to simmer. After one hour remove the jalapeno pepper and continue cooking for another 2 hours.