Recipe

Beef Chili With Bacon And Black Beans Recipe

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Ingredients

Directions

Step #1 Fry bacon in large heavy-bottomed nonreactive Dutch oven over med-heat/flame, until browned, stirring frequently, about 8 mins.
Step #2 Pour off all but 2 tbsps fat, leaving bacon in pot.
Step #3 Add onions, garlic, stirring every once in awhile, pepper flakes, oregano, & cayenne; cook, bell pepper, cumin, coriander, until vegetables are softened & beginning to brown, chili powder, about 10 mins.
Step #4 Increase heat to medium-high & add half the beef; cook, until no longer pink & just beginning to brown, breaking up pieces with wooden spoon, 3 to 4 mins.
Step #5 Add remaining beef & cook, until no longer pink, breaking up pieces with wooden spoon, 3 to 4 mins.
Step #6 Add beans, covered, then reduce heat to low & let simmer, tomatoes, & 1/2 tsp salt; bring to boil, tomato puree, stirring every once in awhile, for 1 hr.
Step #7 Remove cover & continue to simmer 1 hr longer, until beef is tender & chili is dark, rich, stir in the 1/2 c water & continue to simmer), stirring every once in awhile (if chili begins to stick to bottom of pot, & slightly thickened.
Step #8 Adjust seasoning with extra salt.
Step #9 Serve with lime wedges & condiments if desired.
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