The forecast for the weather in the kitchen is chili today and hot tamale

CHILI!  We loooooove chili.  I can remember growing up, skiing, at the ski lodge and not wanting chili, getting one of those flat burgers instead.  What I was missing!!

IMG_3862[1]I found this chili recipe from Epicurious in 2005 and we’ve loved it ever since.  Yes, of course we’ve adapted it over the years.  Particularly now when I’m trying to make everything from scratch.

Chili is so good as a party food, with a mixings bar.  It’s great to make ahead, freezes great, tastes good over rice or cornbread, even mixed in with mac and cheese.

I’ve included my recipe adaptations with my homemade ingredients.  If you don’t want to make your ingredients, I’ve also included the convenience counterpart.  You don’t want to miss this chili recipe.

Chili with Bacon and Beans

1/3 lb of bacon, chopped (when I get back from the grocery store, I’ll break up a bacon package into threes and store it in the freezer already in a third)

2 lbs, lean ground meat (we’ve used beef or venison, both taste great)

1 chopped onion

1/2 green pepper, chopped (I freeze mine chopped from the garden)

28oz crushed tomatoes (we freeze ours from our CSA, but you can also buy these by the can)

32oz cooked beans (I posted our crockpot beans, but you can also use two 15 1/2 oz cans of chili beans)

3 Tablespoons chili seasoning (or a 1.48oz chili seasoning packet)


1. Brown the bacon in a large pot over medium high.  Drain the fat (unless cooking with ground venison, then keep the fat).

2. Add meat and onion to the pot until brown, breaking up large clumps.

3. Add green pepper, crushed tomatoes, beans and chili seasonings.  Bring to a boil.  Reduce heat to medium low and simmer until desired consistency, about 40 minutes.  Season to taste with salt and pepper.

Serve with shredded cheese, onion, sour cream or whatever you enjoy!

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