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Spicy Beef Chili with Smoky Kidney Beans

Spicy Beef Chili with Smoky Kidney Beans

6-8 Servings

Ingredients:

  • 2 medium onions, chopped
  • 2 carrots, sliced thin
  • ½ lb. sliced bacon, double-smoked
  • 1 pound ground beef
  • 1 Tbsp. minced garlic
  • ¼ cup chili powder
  • 1 Tbsp. ground cumin, fresh ground
  • 2 Tbsp. smoked paprika
  • 1 Tbsp. crumbled dried oregano
  • 2 tsp. dried hot red pepper flakes, to taste
  • 1 (15oz) can tomato sauce
  • 1¼ cups reduced-sodium beef broth
  • 3 Tbsp. apple cider vinegar
  • 1 (15oz) can S&W Kidney Beans, drained and rinsed
  • 2 green bell peppers
  • 1 Tbsp. semisweet chocolate
  • 2 Tbsp. finely chopped chipotle chiles in adobo, seeds removed
  • 2 Tbsp. lime juice
  • 4 Tbsp. light brown sugar

Garnish:

  • Parsley

Directions:

  1. Cook bacon until almost crisp over medium heat in a heavy skillet.  Add onions and carrots until soft. Add ground beef and cook until browned.  Drain and add to crockpot.
  2. Add remaining ingredients, mix, and cook on low heat for 2 hours.
  3. Garnish with fresh parsley.
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Posted by on December 13, 2011 in Crockpot, Soup, Uncategorized, Winter

 

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