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If we have a Christmas recipe contest I will enter this in it...just got to get it down now in writing before I forget. This would make a great night before Xmas meal served with some jalapeno cornbread!

I can find the Glen Muir Organic canned tomatoes at Kroger in the health food section. They are expensive ($2/can) but so worth it for the fire roasted taste. I use it in all my Tex Mex recipes and even some of the Italian.


  • 1 1b ground round
  • 6 strips center cut bacon, chopped
  • 2 garlic cloves, minced
  • 1 medium white onion, chopped
  • 1 15 oz can light red kidney beans, drained and rinsed
  • 1 15 oz can dark red kidney beans, drained and rinsed
  • 2 large poblano chilies, roasted and chopped
  • 2 large anahiem(hatch)chilies roasted and chopped
  • 3 15 oz cans Glen Muir Fire Roasted diced tomatoes
  • 1 15 oz can Glen Muir Tomato Sauce
  • 2-3 T chili powder** to taste


  • To roast chilies:
  • Cut tops off chilies, split in half and deseed.
  • Smush flat skin side up on a foil lined baking sheet.
  • Broil a few inches from heat until blackened and blistered.
  • Place, carefully, into a plastic bag.
  • Seal bag to allow peppers to steam for 20 minutes.
  • Remove from bag and peel off skin.
  • Chop.
  • To make chili:
  • In large dutch oven brown beef, bacon, onion, and garlic.
  • Drain off fat.
  • Reduce heat.
  • Add beans and chopped chilies.
  • Add 2 cans of tomatoes, undrained as well as can of sauce.
  • If you like chunky chili, add the additional can of diced tomatoes.
  • If you like it saucier (I'm a saucy girl)..puree the last can in a blender and then add.
  • Add chili powder to taste.
  • Bring to a boil, reduce heat and simmer covered with lid.
  • This transfers well to crock pot.
  • Top with shredded cheese, green onions, sour cream...and serve with Cheddar Jalapeno cornbread.
  • **I used special chili powder from the El Paso Chili Co.

Categories: Chili  Christmas 
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