Michael Smith's Chili

I pressure cook my beans in advance (2 separate batches to keep their color) and skip the bacon but this is THE BEST CHILI EVER!! The WHOLE tomatoes makes HUGE difference. I also add pureed Chipotle peppers in Adobo Sauce.

 https://chefmichaelsmith.com/recipe/spicy-chili/ We love Michael Smith's recipes. Check him out.

Dinner for 4-6

Ingredients

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

Procedure

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.