Beef & Bacon Chili
Ingredients
- 12 whole tomatoes, cut in 1/2 ⓘ
- 4 lbs chuck roast, cut into small cubes ⓘ
- 1 lb bacon, slided into small pieces ⓘ
- 4 tablespoons liquid smoke ⓘ
- 1 onion, dices
- 6 garlic cloves, minced
- 4 pieces celery, diced
- 2 bell peppers, diced ⓘ
- 1 (16 ounce) can black beans ⓘ
- 2 jalapeno peppers, roasted, peeled seeded and minced ⓘ
- 6 tablespoons chili powder ⓘ
- 2 tablespoons ground cumin ⓘ
- 2 tablespoons thyme ⓘ
- 4 tablespoons beef base ⓘ
Instructions
- This step should be done the night before the rest of the preperation.
- Cube the beef Roast (Small) Marinade the beef in the Beer, Liquid Smoke, and Beef base (Overnight).
- Roast Tomatoes and peppers, and garlic on a grill, I let the tomatoes on until the skin starts to fall off, the peppers until they are black, and the garlic until it is scortched evently.
- Cut up the tomatoes and remove any core parts.
- Then put in a crock pot and mash with a potato masher.
- Peel the peppers, remove the seeds and mince very fine.
- Add to the tomatoes.
- Peel and mince the garlic add to the tomatoes.
- Fry the bacon in the crockpot until crispy.
- Remove the bacon pieces leaving the grease.
- Saute celery, onions, and red pepper in the bacon grease.
- Add to the tomatoes.
- Saute the roast in the remaining bacon grease.
- Dump the entire contents of the marinade.
- Let it simmer until most of the liquid is gone.
- Add to the tomatoes.
- Add Chili Powder, Ground Cummin and Thyme.
- Let simmer throughout the day at least 6 hours.
- Add black beans about an hour before serving.
Nutrition & Diet Analysis (per serving)
612
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).