Homemade Chili with Chunky Beef and Bacon
Servings 6 -8
Calories
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.