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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 221.3
  • Total Fat: 8.0 g
  • Cholesterol: 58.0 mg
  • Sodium: 291.9 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 24.6 g

View full nutritional breakdown of Beef Chili with Bacon and Black Beans calories by ingredient
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Beef Chili with Bacon and Black Beans

Submitted by: LOLIESPAGNOLIE
Beef Chili with Bacon and Black Beans

Introduction

The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving.
Number of Servings: 10

Ingredients

    8 ounces bacon (about 8 strips), cut into 1/2-inch pieces
    2 medium onions , chopped fine (about 2 cups)
    1 red bell pepper , cut into 1/2-inch cubes
    6 medium cloves garlic , minced (about 2 tablespoons)
    1/4 cup chili powder
    1 tablespoon ground cumin
    2 teaspoons ground coriander
    1 teaspoon red pepper flakes
    1 teaspoon dried oregano
    1/2 teaspoon cayenne pepper
    2 pounds 85 percent lean ground beef
    2 cans (16 ounces each) black beans , drained and rinsed
    1 (28-ounce) can diced tomatoes , with juice
    1 can (28 ounces) tomato puree

Directions

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Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
#

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user LOLIESPAGNOLIE.






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