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Ingredients

How to make it

  • If the bacon does not render a full 3 tablespoons of fat in step 1, supplement it with vegetable oil.
  • Process tomatoes and chipotle in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.
  • Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with additional tablespoon bacon fat and remaining beef.
  • Add remaining bacon fat, onion and jalapeño to empty Dutch oven; cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano and garlic; cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef and sugar; bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes.
  • Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.)
  • From the Cook's Country TV episode: Chili and Cornbread
  • Serves 6 to 8.
  • Note: Prepared by Art in December 2009 with great family reviews. I doubled this recipe and froze half of it; it was just as good a month later! I make a variety of chilies but this one will be coming back soon.

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