- 2 lbs ground beef/pork/turkey or a mixture
- 1/4 lb bacon, thick cut 32 oz. can of red kidney beans 32 oz. can of beef broth 32 oz. can
- 32 oz. can of red kidney beans 32 oz. can of beef broth 32 oz. can
- 32 oz. can of beef broth 32 oz. can
- 32 oz. can crushed tomatoes
- 32 oz. can diced tomatoes
- 1 large onion
- 1 fresh jalapeno pepper (add more fresh jalapenos if you like very spicy things)
- 4 oz. can of diced green chiles
- 4 Tbsp. flour
- 2 Tbsp chili powder
- 1 tsp cumin
- 2 tsp salt
- 1/2 tsp black pepper
- Dice your onion and fresh jalapeno peppers finely– cut them up into very small pieces so you can pretty much only see meat and beans in the finished chili.
- Cut the bacon into small pieces and put it in a big pot.
- Cook it slowly so it crisps but does not burn.
- When it is crispy, add your ground meat to the pot.
- Brown the ground meat with the bacon. Use a spoon and scoop off most of the liquid (comprised of water from the meat and fat from the bacon) after the meat cooks.
- Save about 2 Tbsp of liquid with the meat.
- Add the flour to the pot and stir to coat the meat evenly.
- Add the beef broth and bring to a low boil, stirring the whole time.
- Once the broth thickens, add the other ingredients: Tomatoes (crushed and diced), onion, jalapenos, green chiles, spices, and kidney beans.
- Turn the heat to low and simmer slowly for 2 hours.
Serve with: Cornbread and/or tortilla chips, Hot sauce, Extra jalapeno peppers, Grated cheese (cheddar, Colby, jack, or Mexican queso Blanco), Sour cream. If you are into vegetarian cooking you can use these substitutions: 1 Tbsp olive oil for the bacon Vegetable broth for beef broth Soy product for meat (firm tofu or ground tofu) You would be surprised how good this chili tastes even without meat. It is excellent also served over rice or pasta.