Chef Michael Smith's Chili

 chefmichaelsmith

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Spicy Chili
Serves 4-6

1 lbs bacon, chopped*
2 whole onions, chopped
1 head garlic, separated peeled and sliced
2 chopped red peppers
3-5 heaping spoonfuls chili powder
2 lbs ground beef
2 28 oz cans whole tomatoes
1 19 oz can black beans*
1 19 oz can kidney beans*
Salt and Pepper

Heat a large pot over medium-high heat and add bacon. Add a splash of water and let the bacon render it’s fat. As the water evaporates, the bacon will brown. Pour off excess fat and add the onions, garlic and peppers. Cook until they are softened and just beginning to caramelize. Add chili powder and ground beef and stir well, chopping the beef up with a wooden spoon. Add tomatoes and beans and season with salt and pepper. Simmer for an hour. If you have a chance, make this a day in advance and reheat when needed. The flavours will brighten and meld as it rests overnight.

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I used to make chili at my prep chef job so I couldn't resist a few additions. They used to add cocoa but I didn't do it here. I added dried oregano, dried cumin, Chianti,  a finely chopped celery head, 1 pound dried red beans & 1 pound dried black beans reconstituted in advance in my pressure cooker, 3 lbs ground beef (85 percent lean) instead of bacon, olive oil, all inspired by my favorite Chef Michael Smith.  We love you Michael!

 PS I didn't know chili powder was a seasoning blend of ground dried chiles and other spices. Common chiles include: New Mexico chiles, Ancho chiles, or Cascabel chiles. These are usually combined with spices such as cumin, oregano, and paprika.

UPDATE: today 2/20/23 We added Italian wine vinegar.

UPDATE:  4/15/ 23 We've defrosted a few quarts of the chili. It's the best chili EVER! I have found that Chef Michael Smith's recipes are always excellent!