Triple B Chili

It’s Fall and who doesn’t love a good bowl of chili now that the weather is getting cooler?! I know we sure do, so I decided to throw a pot together the other night. I call this Triple B Chili because it has bacon, beans, and beef; all great sources of protein and bacon makes everything better. Am I right or am I right?!?!?!

I have several chili recipes that I rotate through but this one was straight out of my head. I was looking through the fridge and cabinets, taking out what I wanted to throw in, and just went for it. I even used two different kinds of kidney beans, red AND white. I know, what was I thinking??? 😉 Feel free to use one or the other or both.

All that said, it turns out this was “one of the best I’ve ever made” … and that was a direct quote from my better half who was more than happy to have seconds. This makes great leftovers and it freezes really well for a quick meal another night.

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Triple B Chili
Author: 
Recipe type: Hearty Soup
Cuisine: American
Serves: 4-6
 
Ingredients
  • 4-5 slices of thick cut bacon, chopped
  • 1 large onion, chopped
  • 1 lb ground beef
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 2 tsp garlic powder
  • 1 - 6 oz can tomato paste
  • 4 cups beef stock
  • 1 - 10 oz can Rotel tomatoes
  • 1 - 15 oz can tomato sauce
  • 1 - 15.25 oz can red kidney beans
  • 1 - 15 oz can white kidney beans
  • Salt and pepper to taste
Instructions
  1. Over medium heat place a large pot or dutch oven and start heating it, add in the chopped bacon and let it start rendering out the fat and getting some color, about 10-15 minutes.
  2. Add chopped onion and cook until soft and translucent, about 7-8 minutes.
  3. Add ground beef and cook until no longer pink.
  4. Add in chili powder, cumin, and garlic powder, stir until well combined and cook for 1-2 minutes to let the dry spices bloom and become fragrant.
  5. Add tomato paste, stir until well combined and cook for 2 minutes to cook out the raw paste taste stirring often.
  6. Add beef stock, Rotel tomatoes, tomato sauce, and both cans of kidney beans, stir until well incorporated. Bring to a boil, reduce to simmer, and cover. Cook for 30 minutes.
  7. Remove lid, stir, and let simmer uncovered until desired thickness. Add salt and pepper to finish off the dish.

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