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Southwestern Beef Chili

Bacon and puréed chipotle pepper add a sweet, smoky flavor to this rib-stickin’ beef chili.

  1. Bacon and puréed chipotle pepper add a sweet, smoky flavor to this rib-stickin’ beef chili.
  2. Serve with fresh crusty multigrain bread and pass sour cream and shredded Cheddar cheese at the table.
  1. 2 slices bacon, chopped 2
  2. 1 lb lean ground beef 500 g
  3. 1 large onion, finely chopped 1
  4. 1 large carrot, finely chopped 1
  5. 1 stalk celery, finely chopped 1
  6. 1 red bell pepper, chopped 1
  7. 2 cloves garlic, minced 2
  8. 2 tsp chili powder 10 mL
  9. 1 tsp puréed canned chipotle pepper 5 mL
  10. (see tip, page 153)
  11. 1 tsp ground cumin 5 mL
  12. 1 tsp dried oregano 5 mL
  13. 1 can (28 oz/796 mL) whole tomatoes 1
  14. with juice (see tip, page 173), chopped
  15. 1 can (14 to 19 oz/398 to 540 mL) 1
  16. black beans, drained and rinsed
  17. 1 cup frozen corn kernels 250 mL
  18. 2 tbsp tomato paste 25 mL
  19. 2 tbsp packed brown sugar 25 mL
  20. 1⁄4 cup chopped fresh cilantro 50 mL
  21. Salt and freshly ground
  22. black pepper
  1. 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.
  2. Serves 6.
  3. Make Ahead: Let cool, transfer to an airtight container and refrigerate for up to 1 day or freeze for up to 1 month.
  1. Tip: Don’t be shy with the salt. It makes all the difference to the flavor of this excellent chili!
The Best of Bridge

This recipe is available in the book Bravo! Best of Bridge Cookbook.