Ingredients
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8 ounces bacon, cut into 1/2-inch pieces (about 8 strips)
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1 red bell pepper, cut into 1/2-inch cubes
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2 tablespoons garlic, minced
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1/4 cup chili powder
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1 tablespoon ground cumin
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2 teaspoons ground coriander
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1 teaspoon red pepper flakes (or to taste)
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1 teaspoon dried oregano
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1/2 teaspoon cayenne pepper (or to taste)
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2 lbs 85% lean ground beef
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2 (16 ounce) cans black beans, drained and rinsed
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1 (28 ounce) can diced tomatoes with juice
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1 (28 ounce) can tomato puree
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table salt, to taste
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fresh tomato, diced
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scallion, sliced
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red onion, chopped
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cilantro leaf, chopped
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sour cream
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2 medium onions, chopped fine (about 2 cups)
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avocado, diced
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2 limes, cut into wedges
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Instructions
- Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
- Pour off all but 2 tablespoons fat, leaving bacon in pot.
- Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
- Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
- Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
- Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
- Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
- Adjust seasoning with additional salt.
- Serve with lime wedges and condiments if desired.