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
- stewed tomatoes: 1 can (14.5 ounce can, chopped)
- onion: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- carrot: 1 piece (sliced)
- tomato paste: 1 can (6 ounce can)
- bottled steak sauce: 0.33333 cup
- green bell pepper: 0.25 cup (chopped)
- red bell pepper: 0.25 cup (chopped)
- white wine: 0.25 cup
- pinch crushed red pepper flakes: 1 piece
- slices bacon: 5 piece
- ½ pounds ground beef: 1 piece
- chili seasoning mix: 1 pack (1.25 ounce pack)
- ground cumin: 1 tsp
- kidney beans: 1 can (15 ounce can, drained)
- fresh cilantro: 1 Tbsp (chopped)
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Cook and stir beef in bacon drippings over medium-high heat until brown and crumbly; drain. Stir in chili seasoning.
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Stir seasoned beef, bacon, and cumin into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
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Stir in beans, cilantro, and parsley. Continue cooking until beans are heated through.
