Chili-Beans

Name: Chili-Beans
Ingredients: 4 slices thick-cut apple-smoked bacon, diced; 2 medium onions, diced (about 3 cups); 12 red bell pepper, diced (about 1 cup); 1 12 lbs lean ground chuck; 3 tablespoons Mexican chili powder; 2 teaspoons ground cumin; 1 tablespoon minced garlic; 1 teaspoon dried Mexican oregano; 1 12 teaspoons salt; 14 ounces petite diced tomatoes, with juices; 28 ounces pinto beans, drained and rinsed; 14 ounces black beans, drained and rinsed; 2 cups water

13 ingredients

8 steps

Ingredients

4 slices thick-cut apple-smoked bacon, diced
2 medium onions, diced (about 3 cups)
12 red bell pepper, diced (about 1 cup)
1 12 lbs lean ground chuck
3 tablespoons Mexican chili powder
2 teaspoons ground cumin
1 tablespoon minced garlic
1 teaspoon dried Mexican oregano
1 12 teaspoons salt
14 ounces petite diced tomatoes, with juices
28 ounces pinto beans, drained and rinsed
14 ounces black beans, drained and rinsed
2 cups water

Directions

1

Cook the bacon in a heavy Dutch oven over medium-high heat until the fat is rendered and the bacon is crisp, about 5 minutes.
2

Add the onions and bell pepper and cook, stirring occasionally, until the vegetables have softened, about 3 minutes.
3

Add the ground chuck, chili powder, cumin, garlic, oregano and salt.
4

Cook, stirring occasionally and breaking the meat into small pieces, until the meat is well browned, about 8 minutes.
5

Add the tomatoes with their juices, beans, and water, and bring to a boil.
6

Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat and beans are tender and the sauce is thick and flavorful, 15 to 20 minutes.
7

Serve hot.
8

Garnish with cheddar cheese, sour cream, green onions, jalapeno peppers.