We made this concoction up last night for dins. Slightly similar to a previous chili recipe of mine, HOWEVER def jazzed up with more flavour and bacon! I have to say…the bacon was a solid addition. Today, it has served me very well as a breakfast, lunch AND dinner. I kid you not! Some people get all weirded out my eating the same kinds of meals several times in a row and making use of their leftovers. Not this gal. More specifically, when it comes to stews, chilies and soups…sometimes they are even better the next day. Anyhoo, I am keeping in short and sweet tonight. Hitting the hay…and off to the states tomorrow to do a little shoppy shops!!! LE CRE– USET outlet store…here we come! TA TA for now…
loaded beef & bacon chili
Recipe Type: Main
Prep time:
Cook time:
Total time:
Yield: 4 +
Ingredients
- coconut/olive oil- for cooking veggies
- 2 lbs ground beef
- 8-10 slices of bacon - or more if desired!
- 1 can diced tomatoes- organic (just tomatoes- look at ingredients)
- 1 can crushed tomatoes- same as above
- 2 package mushroom- quartered into chunks
- 3-4 large carrots- coined
- 3 stalks celery - chopped
- 1 large yellow onion- thickly diced
- 3 zucchini- diced into chunks
- 2 red pepper- chopped
- 6 cloves garlic - minced
- 1 tbsp ground smoked chipotle chilies
- loads of chili powder - add and taste - repeat (to reach desired flavour and colour richness)
- fresh cilantro- chopped for garnish
Instructions
- start by browning the ground beef, on medium heat in a frying pan- set aside
- in the meantime, bake the bacon in the oven at 325 degrees, until fully cooked - set aside to cool, then break into chunks
- in a separate dutch oven (large), sautee all the veggies in coconut/olive oil on medium heat, until cooked (softened)
- drain most of the liquid from the veggies, as you don't want it too watered down
- then take the ground beef and bacon pieces and add both to the veggies in the dutch oven
- next, add in both cans of tomatoes and stir throughly
- then, sprinkle in desired amounts of spices (taste test as you go - we put in lots as that is the way we prefer it!)
- let cook on low-medium heat- stirring occasionally
- dish and garnish with fresh cilantro
- enjoy!
Notes
• The above recipe is wonderful for freezing smaller portions, because of it's size. I also enjoy using the leftovers as a yummy topping on eggs or over greens.
• One of my 'readers' the other day, suggested that it may be a tasty topping for my twice baked chipotle sweet potato. Good call!
6 Comments
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I made this for supper tonight, and it is Amazing!!
WOOHOO. glad it was a hit! THANKS!! =)
WOW!! This is tasty and so satisfying. I can’t wait for breakfast tomorrow to have it again!!!
I cooked 12 fresh roma tomatoes and peeled and crushed them up instead of using the canned stuff cuz that’s what I had on hand and it still turned out terrific. Thanks so much!!
Fresh tomatoes…NICE! Glad you liked it!!!
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