Award-Winning Chili
Emmy
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.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Servings 8
Calories 373 kcal
- 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
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.