- ½ lb. Smoked Bacon, diced
- 1 tbsp. Olive oil
- 1 c. onion, diced
- 1 c. green bell pepper, diced
- 1 jalapeno, deseeded and diced
- 2 garlic cloves, minced
- 1 lb. ground beef
- 1 lb. ground sausage
- 15 oz. Can Tomato Sauce
- 15 oz. Diced Tomatoes, drained
- 16 oz. BUSH’S® Red Chili Beans
- 16 oz. BUSH’S® Kidney Chili Beans
- 1.25 oz. Chili Seasoning Flavor
- 1 c. dark beer
- 1 ½ tbsp. Dark brown sugar
- Salt and pepper to taste
In a Dutch Oven, turn to medium-high heat. Add the diced bacon and cook until crisp. Remove bacon from the pot and set aside. Add the tablespoon of olive oil and the diced onions, bell and jalapeno peppers and cook until softened, about 5 minutes. Add minced garlic, and cook until fragrant, about 2 minutes.
Leaving the veggies in the pot, add the ground beef and sausage, and cook until browned. Add a pinch of salt. Add the bacon back to the pot or use it as a topping for the chili.
Leaving the fat in the pot, add the tomato sauce, drained diced tomatoes, BUSH’S® Red and Kidney Chili Beans (no need to drain the Chili Beans – it adds extra flavor!), chili seasoning, beer, dark brown sugar, and salt and pepper to taste and stir. Cover with lid and allow to simmer for at least 1 ½ hours.
You can put the chili in a crockpot to keep warm. Serve warm with desired toppings.
- Category: Soups
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