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Hot chili has long been a favorite of cattlemen and cowboys on cold winter nights for its satisfying bite. This recipe combines bacon and beef with navy and red beans, tomatoes, onions, and the perfect pinch of chili powder. Serve with a side of cornbread and a generous topping of shredded cheese and fresh cilantro for a delicious flavor twist your family will love.
Ingredients
- 4 slices bacon
- 3 lb. beef stew meat
- 1 large onion, sliced 1/2-inch thick
- 4 cloves garlic, minced
- 2 28-oz. cans whole tomatoes
- 1 15.5-oz can navy beans, rinsed and drained
- 1 15.5-oz. can red beans, rinsed and drained
- 2 to 3 Tbsp. chili powder
- 2 Tbsp. red wine vinegar
- Shredded cheddar cheese
- Snipped fresh oregano
- Cooked bacon, crumbled
Directions
- 1In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.
- 2Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.
Recipe Source
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- Main Ingredient: beef
- Category: soup and stews
- Cuisine: american
- Source: Better Homes and Gardens
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