- Cooking Time:
- Preparation Time:
- 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.
- 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.
NotesIf 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.