PERFECT for a cool day! One of my favorite comfort foods and a simple meal to make ahead! I will usually make this recipe which is enough for our family of 5 (3 under age 5) for dinner and will freeze the other ½ for a future dinner. There are also usually a few bowls left over for lunches as well. Just thinking about it now make my mouth water! Topping it with a few corn chips, shredded cheese and a dollup of sour cream… Mmmm…
I’ve made chili for years and never make it the same way. Some versions have been fantastic and others not so great! Over the last few years I’ve started writing down what I add so that I can recreate it or alter it to suit my taste and that of my family.
The recipe below is what we have come up with as our favorite! I’d love to see your recipes for chili! There are SO many variations and savory ingredients to add! I’m always up for a little change and new ideas!
Chili a la Bethanie
1 lb bacon
1 lb ground beef
1 lb steak cubed
2 cups of chopped onion
1 cup chopped red or green bell pepper
8 garlic cloves crushed
1 can tomato paste
2 cups tomato sauce (about 1 can)
4 fresh chopped tomatoes
1 tsp dried oregano
4 TBSP chili powder
1 TBSP ground cumin
1 TBSP Worcestershire sauce
1 TBSP molasses
½ tsp freshly ground black pepper
¼ tsp Celtic sea salt
2 bay leaves
1 ½ cup Merlot or other fruity red wine
2 cups dried kidney beans
1-2 cups water
Cook the bacon and chop.
Cook ground beef and break apart.
Mix rest of ingredients into crock pot or soup pot.
Cook on low for 8 hours or until beans are soft and meat is tender
Serve with corn chips, shredded cheese, green onions, cilantro and sour cream… or whatever sounds good to you!
- Can use other types of meats. I’ve done chicken, ground beef and sausage which turned out pretty good as well. The bacon does add a lot of flavor though!
- The water is to help balance out the liquid that they bean will adsorb. Can add water through out the cooking process. Add to desired thickness.