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How to make it

  • Base Chili Preparation:
  • In a large pot cook onions in butter over med/high until they start to become translucent.
  • Add garlic, cook for 2 minutes.
  • Add ground beef, cook until beef becomes browned, stirring frequently. Add cumin, garlic salt, 1/2 the amount of cayenne you want to use, 1/2 the McCormick seasoning.
  • Stir and cook for 2-3 minutes.
  • Add tomato sauce and diced tomatoes, stir 1 minute then add the other 1/2 cheyenne, 1/2 McCormick, brown sugar, choc chips, salt and drained black beans.
  • Cook at least 15 minutes on low, 20-30 preferred.
  • Check seasonings and adjust to taste if desired.
  • Add candied bacon (see below) 15-30 minutes before serving while on low heat.
  • Good served right away, better the next day (though if not serving the next day, save adding the bacon to 15-30 minutes before you serve)
  • · Bacon Prep:
  • Preheat oven to 400 degrees.
  • Cut bacon in half.
  • Season bacon and place on cookie sheet (foil would help with the messiness of the step after cooking).
  • Make sure the bacon doesn't touch each other, but it can be close.
  • Cook in oven for 17-20 minutes, rotating after 10 minutes.
  • Quickly remove bacon from bacon and set aside, drain on rack instead of paper towel to prevent sticking.
  • After a few minutes the bacon will cool and get crisp.
  • Eat at least 1 piece and make the excuse that you are taste testing. When bacon is cool, crumble.
  • And then its ready to throw in the chili pot, but make sure to hold off until 15-30 minutes before serving so the bacon retains its flavor.

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