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Photo of chili topped with cheddar cheese and sour cream overlooking fall vibes.
Print Recipe

Haute Chili

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Soups & Salads
Cuisine: American
Servings: 8 -10 servings
Calories: 200kcal

Ingredients

  • 5-10 Strips ish of Pre-Cooked Bacon Crumbled or Real Bacon Bits
  • 2 -3 lbs ish of Ground Beef (try to aim for no more fattier than 80/20)
  • 1 Can of Beef Stock
  • 1 TBSP of Apple Cider Vinegar
  • 2 -4 Cans of Rotel Mild Diced Tomatoes with Green Chilies bonus if you find Fire Roasted Tomatoes, or do 2 cans Rotel and 1-2 some other brand fire roasted
  • 1-2 cans Black Beans drained and rinsed
  • 1-2 cans Light Red Kidney Beans drained and rinsed
  • 10 oz Diced Mirepoix carrots, celery, onion - I find it in Walmart's Produce. OR you can chop a medium onion and other veggies optional.
  • 4 tsp of minced garlic or 4 garlic cloves chopped up
  • 1 TBSP Chili Powder
  • 1 TBSP Adobo optional
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 small can of tomato sauce like 8 oz., optional, I just like to make mine redder because kids like red chili.
  • Toppings: Shredded Cheddar and Sour Cream here

Instructions

  • Grab a big 12 quart pot, and put the beef in it. Brown the beef over medium high heat. Season with something like Adobo, Chicago Steak Seasoning, or Montreal Steak Seasoning.
  • If you went with 80/20 or less fatty, you can probably keep the meat grease. If you went fattier than that, you might want to drain the meat a little (not all).
  • Add bacon, Mirepoix, and garlic. Basically, any fresh veggies. Let cook for about 3 minutes.
  • Add Beef Broth, Apple Cider Vinegar, Tomatoes, Beans, and Seasoning (Chili Powder, Adobo, Cumin, Paprika). Bring to a small bubble (almost a boil but not quite).
  • Once bubbly, reduce heat to medium low and let it sit there like that for an hour or so. The longer you let it cook, the more flavor and the redder it will get in time. But it's ok if you just eat it once it's warm it's still good, but you know. I sometimes hit that up 20 minutes into it.
  • About 5 minutes before you're ready to eat, add the tomato sauce. I really simply do this step to make sure it's red because you know how kids are.

Notes

It does taste better with less beans and tomatoes (like 2 cans of each), but you can double the beans and tomatoes (4 cans of each) without ruining the recipe if you wanted more food at a fraction of the cost.