Family Favorite Chili
This recipe is only mildly spicy. Real chili heads will want to add
Serves: 6Hands-on: 30 minutesTotal: 4 hours 30 minutesDifficulty: Medium
- 1 lb. ground beef
- 1 medium onion, peeled and diced
- 1 small green bell pepper, cored and diced
- 1 rib celery, sliced
- 2 cloves garlic, minced
- 6 slices bacon, diced
- 2 lbs. bottom round roast, trimmed and diced into ½" pieces
- 2 Tbsp. olive oil
- 6 Tbsp. chili powder
- 1 tsp. kosher salt
- 1 tsp. cumin
- ½ tsp. garlic powder
- 1 Tbsp. sauce and gravy flour
- 1 can (10 oz.) Mexican-style tomatoes and green chilies
- 1 can (14 oz.) tomato sauce
- 1 can (10 oz.) enchilada sauce
- 1 can (16 oz.) small red beans, drained and rinsed
- 4 cups water
- Combine ground beef, onion, bell pepper, celery, and garlic in a skillet. Cook until meat is no longer pink; drain fat. Set aside.
- Add bacon to a heavy soup pot or Dutch oven over medium-high heat. Fry until the bacon is crispy. Remove bacon with a slotted spoon and reserve. Add diced roast; cook, stirring often, until meat is no longer pink.
- Combine chili powder, salt, cumin, garlic powder, and gravy flour in a small bowl. Mix well; sprinkle over roast. Stir well to coat; cook 1 minute.
- Add 1 can of tomatoes and green chilies, tomato sauce, enchilada sauce, and beans; stir well.
- Add cooked ground beef and vegetables. Stir in water; mix well. Reduce heat to medium; cook, stirring often, 4 hours. (If chili becomes too thick too quickly, add small amounts of water while simmering.)
- Stir in cooked bacon and serve.