Bacon & Beef Chili

Servings: 3-4

 

 

Ingredients:

 

4 slices bacon, cut in ½” pieces

 

2 teaspoons bacon fat

 

3 teaspoons grapeseed oil

 

1 ¼ pounds beef sirloin steak, cut into 1/2” cubes

 

1 ½ cups diced onions

 

1/2 teaspoon salt

 

3 tablespoons diced jalapeno pepper

 

4 cups of Ayocote Morado or Black beans

 

2 cups peeled, diced tomatoes

 

1 tablespoon chili powder

 

2 teaspoons ground cumin

 

½ teaspoon crushed garlic

 

½ teaspoon ground black pepper

 

3/4 cup chicken broth

 

¼ teaspoon red pepper flakes

 

 

Dredge

 

Ingredients:

 

4 Tablespoons flour

 

½ teaspoon salt

 

¼ teaspoon freshly ground black pepper

 

 

Process:

 

Whisk all dredge ingredients together.

 

 

Garnish Suggestions:

 

Bacon

 

Cilantro leaves, snipped

 

Chives

 

Grated cheese

 

 

 

Process:

 

Place Dutch over over medium-high heat. When hot, fry bacon to nearly crisp.

 

Remove bacon from frying pan and reserve.

 

Place bacon fat in a bowl. Place 1 teaspoon bacon fat and 1 teaspoon grapeseed oil in pan.

 

Add onions and saute until golden. Do not brown.

 

Add jalapeno peppers. Saute until the peppers are soft.

 

Reserve onions and jalapeno pepper in a separate bowl.

 

Add meat to flour dredge and coat all sides of the meat.

 

Place skillet over medium-high heat. Add 1 teaspoon bacon fat and 2 teaspoons grapeseed oil.

 

Brown meat on all sides. (approximately 10 minutes).

 

Add onions and jalapeno pepper, chicken broth, beans, tomatoes, chili powder, cumin, red pepper flakes, garlic, salt, and pepper to meat.

 

Stir and bring to a simmer over low heat.

 

Cover and simmer for 1 hour, stirring every 10 minutes from the bottom, to prevent burning and bring the meat fond up into the chili.

 

Place in a glass dish with a cover and chill overnight in the icebox to allow the flavors to blend.

 

Reheat, plate, garnish as desired, and serve.