Killer Chili
Nutrition :
155 calories,
3.4 stars -
based on 140 reviews
Yield : 25 servings
Ingredients
-
1 (1 pound) package bacon3 pounds ground beef4 cloves garlic, minced2 cups red wine3 (28 ounce) cans diced tomatoes2 (14 ounce) cans tomato sauce2 teaspoons vegetable oil3 green bell peppers, chopped4 stalks celery, chopped2 onions, chopped2 (19 ounce) cans kidney beans, rinsed and drained2 (19 ounce) cans white beans, rinsed and drained1 (19 ounce) can black beans, rinsed and drained6 tablespoons chili powder¼ cup brown sugar¼ cup ground cumin3 tablespoons paprika2 tablespoons Italian seasoning2 tablespoons distilled white vinegar2 tablespoons dried basil2 tablespoons dried minced onion3 tablespoons dried parsley2 tablespoons crushed red pepper flakes4 teaspoons dried oregano12 dashes hot pepper sauce (such as Tabasco®)1 pinch salt and ground black pepper to taste
Directions
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Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.
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