Killer Chili

This recipe was born of weekend football. I wanted something hearty and a little sweet, and after some trial and error, this is has become one of my two "go to" recipes for fall and winter. I also love this recipe because it can be prepared in one big pot. There's some honey for natural sweetness, mustard and vinegar tang to balance the sugar, and bacon...because, well, it's bacon! Enjoy!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the bacon on medium high heat to a little shy of done, since it'll cook with the rest of the ingredients for a little while. While the bacon is cooking, prep onions and get out other ingredients. Open cans of beans.

Step 2

Remove (or keep!) any bacon fat from the pan, then brown the beef on medium high heat and remove from pot. If desired, keep or remove oil from meat. I like to splurge on this recipe and keep the bacon and beef oil in the pan for a fuller flavor.

Step 3

Place your sliced and/or chopped onions in the pan with the oil from the meat, then sautee until soft and sweet. I like to do half sliced thick, and half chopped up to about 1/4 to 1/8 inch squares to caramelize and melt into the background.

Step 4

Add the beans. I prefer 2 cans each of white, black, and kidney. If you like the chili a little thicker, you can remove the liquid from the beans before dumping them in. This works better if you like your chili on saltine crackers!

Step 5

Add the remaining ingredients into the pot, including the meat you've already cooked. Cover and let simmer on low-ish for about 20-30 minutes, until the flavors have had time to meld. I find that if I allow it enough time, the vinegar doesn't bite so much, but just simply balances out the sweetness. This also allows time for the kidney beans to soften. Enjoy!