smokey bacon chili

Name: Smokey Bacon Chili
Prep time: 15 min
Cook time: 4 h 30 min
Yield: 7
Cuisine: American
Ingredients: ## BROWN IN A SKILLET; 1 1/2 pound(s) beef, ground 80/20; 1 pound(s) pork, ground; 1/4 cup(s) onion flakes, dehydrated; ## ADD TO A 8 OR 10 QUART POT; 2 can(s) bush beans, mild; 1 can(s) bush beans, medium; 1 can(s) bush beans, hot; 1 jar(s) 12 oz. fire roasted red peppers; 2 can(s) tamales, canned - sliced; 4 can(s) green chilies, fire roasted; 4 can(s) fire roasted tomatoes w/garlic; 2 cup(s) v8 juice 0riginal; 1/2 can(s) chipotle peppers & adobo sauce; ## ADD SPICES; 1/2 cup(s) brown sugar, firmly packed; 2 tablespoon(s) garlic, granulated; 2 tablespoon(s) salt; 2 tablespoon(s) pepper; 1/3 cup(s) cilantro, dried; 2 tablespoon(s) chili 9000 (penzeys); 1 tablespoon(s) cumin; 2 tablespoon(s) ancho chili pepper powder; 2 tablespoon(s) chili powder; ## FRY BACON; 1 pound(s) hickory smoked bacon, fried & drained off grease; ## IF YOU NEED THE CHILI THICKER; 1/4 - 1/3 cup(s) potato buds

(2 RATINGS)

123 Pinches 5 Photos

Anthony Biegacki

Canfield, OH

Updated on Oct 16, 2013

I love to make up chili's as they remind me of my Grandpa Biegacki and when he would get up before everyone to make his chili that would cook all day long. I love the smokey flavor of chipotle & ancho with the mixture of the roasted chilies, tomatoes and of course the bacon too. This is one hearty meal to warm you up on a "chilly" day.

Rate

prep time 15 Min

cook time 4 Hr 30 Min

method Stove Top

yield 7-8 quarts

Ingredients

BROWN IN A SKILLET
1 1/2 pounds beef, ground 80/20
1 pound pork, ground
1/4 cup onion flakes, dehydrated
ADD TO A 8 OR 10 QUART POT
2 cans bush beans, mild
1 can bush beans, medium
1 can bush beans, hot
1 jar 12 oz. fire roasted red peppers
2 cans tamales, canned - sliced
4 cans green chilies, fire roasted
4 cans fire roasted tomatoes w/garlic
2 cups v8 juice 0riginal
1/2 can chipotle peppers & adobo sauce
ADD SPICES
1/2 cup brown sugar, firmly packed
2 tablespoons garlic, granulated
2 tablespoons salt
2 tablespoons pepper
1/3 cup cilantro, dried
2 tablespoons chili 9000 (penzeys)
1 tablespoon cumin
2 tablespoons ancho chili pepper powder
2 tablespoons chili powder
FRY BACON
1 pound hickory smoked bacon, fried & drained off grease
IF YOU NEED THE CHILI THICKER
1/4 - 1/3 cup potato buds

How To Make smokey bacon chili

Step 1

Brown the meat in a large skillet add the dried onions and cook on a medium heat;then drain off the grease. Add the meat to a 8 quart pot. Add the diced tomatoes, beans and V8 juice and place on a medium heat.

Step 2

Slice up your roasted red peppers and tamales & add them to the pot.
Step 3

Slice up your chipotle peppers and add them along with adobo sauce. Next add all your spices to the pot...if you are unsure about the heat then add a little at a time the spices with heat (including the chipotle's).
Step 4

While you have the chili cooking on a medium heat, cut up your bacon with scissors and fry it up (but not to a crisp) remove and drain off fat. Then add to the pot of chili. Stir often and let it cook at a medium to a medium/low heat so it doesn't stick make sure you stir. Cook for at least 3 to 4 hours. It will thicken up the longer it cooks but if you don't have the time you can always add a little potato buds.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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