Red-Hot Chili

TOTAL TIME: 1 hr 25 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 10 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 6 slices maple-cured bacon
  • 4 cloves garlic, smashed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 2 red onions, diced
  • 1 reconstituted chipotle pepper, diced
  • 1 jalapeno pepper, minced
  • 1 poblano pepper, diced
  • Two 28-ounce cans whole San Marzano tomatoes, crushed with your hands
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Directions

In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.

Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.

Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on October 01, 2012

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    This recipe was a hit with my hubby and myself.
    Could not fine reconstituted chipotle pepper used two or three Chipotle pepper in Adobo sauce in the can.

    people found this review Helpful.
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  • on February 27, 2012

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    I collect chili recipes. The bacon and chipotle chili combined to create a wonderful smokey flavor. The espresso added a rich complexity to the dish. So easy to make and hearty!

    people found this review Helpful.
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  • on December 10, 2011

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    the peppers are really what make this chili! You can't have chili without peppers.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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