Ingredients
- 1/3 cup bacon fat (or oil)
- 2 medium yellow onions, diced
- 1 small red bell pepper, diced (or green)
- 2 celery ribs (large diced)
- 2 jalapeno peppers (seeded or seeds left in, then fine dice)
- 8 medium garlic cloves, finely chopped
- 4 tablespoons chili powder (smoked chili powder, or you can use regular)
- 1 tablespoon ground cumin
- 3 teaspoons ground cinnamon
- 1 tablespoon kosher salt (more if you need it)
- 1 teaspoon black pepper (ground, more if you need it)
- 2 pounds ground beef
- 1 can (28 ounce) diced tomatoes (undrained)
- 3 cans (8 ounces each) tomato sauce
- 3 tablespoons browning sauce (Bovril)
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- TOPPINGS
- Shredded cheddar cheese
- Sliced green onions
- Sour cream
How to Make
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Step 1: Heat the bacon fat in a 6-quart pot. Add the onions and bell pepper and celery and jalapenos, cook, stirring until softened (this should take around about 8 minutes).
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Step 2: Add the garlic, chili powder, and cumin and cinnamon, stir to coat the vegetables, and cook until fragrant, about 2 minutes. Add the ground beef and measured salt & pepper and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 8 minutes.
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Step 3: Add next three ingredients, cook over medium-low heat for 2 hours, stirring quite a lot of times during cooking, and also seasoning with more salt if you need to.
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Step 4: Add in the beans and keep cooking for 25-30 more minutes.
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Step 5: Cool the chili to about room temperature then place the pot in the fridge for 24 hours or even more.
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Step 6: Take the pot out of the fridge and rewarm the chili.
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Step 7: Serve in bowls topped with the toppings.
We hope you enjoy this recipe!
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