DISCLAIMER: If you’re looking for a healthy chili recipe, this ain’t it. There is more bacon than beef in this chili.
First off, we need to apologize to everyone who got to our table at the Wadena Chamber Chili Cook-Off after 5:30. We ran out of chili! Anytime you go through five gallons of chili in 90 minutes, you know it’s a great time and a great event! Thanks to the Chamber for organizing it.
In case you didn’t get any of our SuperBacon Chili, or you loved it so much you want to make it for yourself, here is our secret recipe!
Whether you’re using a crockpot, Instant Pot or stovetop, all directions are below.
Ingredients
- 1 1/2 pounds Ground Beef
- 2 pounds Bacon, fried and chopped
- 1 can Kidney Beans, 15 ounces, drained
- 1 can Pinto Beans, 15 ounces, drained
- 1 can Black Beans, 15 ounces, drained
- 1 can Chili Beans, 15 ounces, not drained
- 1 can Fire Roasted Diced Tomatoes, 15 ounces, with juice
- 1 can Tomato Paste (6oz)
- 1 Red Onion, chopped
- 1 Red Bell Pepper, seeded and chopped
- 1 Jalapeño, seeded and minced *optional
- 1 cup Beef Stock
- 1 cup Tomato Juice
- 1 Tablespoon Dried Oregano
- 2 teaspoons Ground Cumin
- 2 teaspoons Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Smoked Paprika
- 2 Tablespoons Chili Powder
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Garlic, minced
Instructions
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Fry your bacon in medium skillet. To make frying a little easier, I cut the bacon into thirds. It’s gonna get crumpled and blended anyways. Cooking one pound at a time is fine. When done, remove from pan and place on a paper towel-lined plate to soak the excess grease. DON’T GET RID OF THE LIQUID GOLD IN THE PAN. Add the first pound of bacon to a blender, set aside the second pound.
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Sautee chopped onions and peppers in bacon grease until tender. Remove and add to the plate to drip. Add to the blender.
- Add ground beef to the skillet and cook. Drain remaining fat and grease and add to pot.
- In the blender with the bacon, add the onions, peppers, diced tomatoes, tomato paste, (jalapeno (if wanted) beef stock, tomato juice, Worcestershire, garlic and all spices. Blend until you get a giant bacon smoothie.
- Drain and rinse the Black, Kidney, Pinto beans. Add the Chili beans will the delicious bean juice it’s been sitting in. Put the beans in the pot.
- Add blender contents and remaining chopped bacon.
- To cook:
- INSTANT POT: Chili/Beans setting for 20 minutes, 15-minute slow release.
- CROCKPOT: Low for six hours, high for 3 hours. (preferred method…low and slow, baby)
- STOVETOP: Simmer on low heat for 3 hours.
- When done, garnish with sour cream, cheese, crackers, cornbread, corn chips, or MORE BACON.
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