Bacon and puréed chipotle pepper add a sweet, smoky flavor to this rib-stickin’ beef chili.
- Bacon and puréed chipotle pepper add a sweet, smoky flavor to this rib-stickin’ beef chili.
- Serve with fresh crusty multigrain bread and pass sour cream and shredded Cheddar cheese at the table.
- 2 slices bacon, chopped 2
- 1 lb lean ground beef 500 g
- 1 large onion, finely chopped 1
- 1 large carrot, finely chopped 1
- 1 stalk celery, finely chopped 1
- 1 red bell pepper, chopped 1
- 2 cloves garlic, minced 2
- 2 tsp chili powder 10 mL
- 1 tsp puréed canned chipotle pepper 5 mL
- (see tip, page 153)
- 1 tsp ground cumin 5 mL
- 1 tsp dried oregano 5 mL
- 1 can (28 oz/796 mL) whole tomatoes 1
- with juice (see tip, page 173), chopped
- 1 can (14 to 19 oz/398 to 540 mL) 1
- black beans, drained and rinsed
- 1 cup frozen corn kernels 250 mL
- 2 tbsp tomato paste 25 mL
- 2 tbsp packed brown sugar 25 mL
- 1⁄4 cup chopped fresh cilantro 50 mL
- Salt and freshly ground
- black pepper
- In a large saucepan or Dutch oven, over medium-high heat, sauté bacon until crisp. Using a slotted spoon, transfer to a plate lined with paper towels. Drain off all but 1 tbsp (15 mL) of the fat. Add beef, onion, carrot, celery and red pepper to skillet and sauté, breaking up beef with a spoon, for 7 to 8 minutes or until beef is no longer pink. Drain fat. Return bacon to pan and add garlic, chili powder, chipotle pepper, cumin and oregano; sauté for 15 seconds or until fragrant. Add tomatoes, beans, corn, tomato paste and brown sugar; bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until thickened. Stir in cilantro and season to taste with salt and pepper.
- Serves 6.
- Make Ahead: Let cool, transfer to an airtight container and refrigerate for up to 1 day or freeze for up to 1 month.
- Tip: Don’t be shy with the salt. It makes all the difference to the flavor of this excellent chili!
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