BEEF AND FOUR BEAN CHILI

from Mike Bennett
     2 Tbsp. olive oil
     1/2 large yellow onion, chopped
     1 orange bell pepper, seeded and chopped
     2 cloves of garlic, minced
     3 lbs. ground beef (I used 85 % lean)
     1/2 lb. bacon
     4 Tbsp. chili powder*
     2 tsp. red pepper flakes**
     2 tsp. cumin
     2 (14.5 oz.) cans of fire-roasted diced tomatoes***
     2 c. water
     1 (8 oz.) can of tomato paste
     1 can of pinto beans, drained and rinsed
     1 can of great northern beans, drained and rinsed
     1 can of black beans, drained and rinsed
     2 cans of kidney beans, drained and rinsed
     2 tsp. salt (or to taste)

1. In a large saucepan or Dutch oven over medium heat, cook bacon cut into 1 inch pieces. As the bacon is nearly done add onion and pepper with olive oil until softened, about five minutes. Drain the bacon. Add garlic and cook, stirring, for another minute, then add ground beef. For best results cook the beef in a separate pan and drain. Cook, breaking up the meat with a wooden spoon, just until meat is no longer pink. Drain the fat from the pan then mix all the parts.

2. Add the chili powders and cumin, and cook the spices and the meat together, stirring, for half a minute or so stir, and allow to cook while you open all the cans and drain and rinse the beans.  Add all the tomatoes, two cups of water, tomato paste, and beans; stir well.  Bring mixture up to a slow boil then turn the heat down to low and simmer, partially covered, for about an hour. Stir often.

3. As the chili simmers, stir it occasionally, and taste to see if you need/want more chili powder or cumin (don’t add salt until it’s done cooking).  Once chili has reached the thickness you like, then add salt to taste.  Eat immediately or wait for it to cool then refrigerate overnight.  The chili tastes even better the next day!  It can also be frozen.

From the chef: For this batch of chili I used kidney beans, black beans, pinto beans and white beans. I think its fun to mix things up a bit. But you can really use any kind of beans you like or whatever you find knocking around your own pantry.  You can think of this chili recipe as a guideline and then put your own twist on it.  It’s entirely up to you!