Yield: 6 to 8 servings
Ingredients:
- 5 strips uncooked bacon
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 lb. ground beef
- 3 tbsp. brown sugar
- 1 tbsp. chili powder
- 1 tbsp. ancho chili powder
- 1 tsp. smoked paprika
- 1 tsp. onion powder
- ¾ tsp. ground black pepper
- 1 cup beef broth
- 2 cups tomato juice
- 15 oz. can dark red kidney beans, lightly rinsed and drained
- 15 oz. can black beans, lightly rinsed and drained
- 14.5 oz. can diced fire roasted tomatoes, undrained
- 7 oz. can fire roasted green chilis
- ¼ cup tomato paste
- 1 tbsp. Worcestershire sauce
- For topping sour cream, shredded cheddar cheese, and corn chips
Directions:
- Cook bacon and remove to a paper-towel-lined plate; drain all but 1½ tablespoons of bacon grease.
- Add onion and pepper and cook in remaining bacon grease until softened, about 3 to 5 minutes. Add garlic and cook for about 30 seconds.
- Add beef, breaking apart with a spatula as you cook. Once meat is half-cooked, add sugar and all spices.
- Add all remaining ingredients and cooked bacon and stir well. Bring to a boil and cook 1 to 2 minutes, stirring frequently.
- Reduce heat and simmer, uncovered, stirring occasionally. Simmer for about an hour so flavors can develop.
