This award-winning chili recipe took 2nd place at our local cook-off! Bet you can’t eat just one bowl. If it is too thick, add water, 1/4 cup at a time, until you reach desired consistency. This chili tastes even better the next day.
Award-Winning Chili
This award-winning chili recipe took 2nd place at our local cook-off! Bet you can't eat just one bowl. If it is too thick, add water, 1/4 cup at a time, until you reach desired consistency. This chili tastes even better the next day.
Ingredients
- 14.5 ounce can stewed tomatoes chopped
- 1 onion chopped
- 2 stalks celery chopped
- 1 carrot sliced
- 6 ounce can tomato paste
- ⅓ cup bottled steak sauce
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- ¼ cup white wine
- 1 pinch crushed red pepper flakes
- 5 slices bacon
- 1 ½ pounds ground beef
- 1.25 ounce package chili seasoning mix
- 1 teaspoon ground cumin
- 15 ounce can kidney beans drained
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
Instructions
- Combine tomatoes, onion, celery, carrot, tomato paste, steak sauce, bell peppers, wine, and red pepper flakes in a large pot. Bring to a simmer over medium-low heat.
- While tomato mixture simmers, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Cook and stir beef in bacon drippings over medium-high heat until brown and crumbly; drain. Stir in chili seasoning.
- Stir seasoned beef, bacon, and cumin into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
- Stir in beans, cilantro, and parsley. Continue cooking until beans are heated through.
