CHILI CON CANNA

INGREDIENTS FOR 6–7 QUARTS:

• Bacon, small diced – 1/2 pound
• Onion, White, small diced – 1.5 large
• Carrot, peeled, small diced – 2 large
• Celery, small diced – 5 large stalks
• Garlic, peeled, fine chopped – 20 cloves
• Bell peppers, red, small diced – 3 large
• Fresno Chili peppers, seeds removed – 8 medium
• Serrano Chili peppers, seeds removed – 6 medium
• Jalapeno peppers, seeds removed – 4 large
• Chipotle peppers, 7oz can – 1/2 can
• Chopped green chilis, 4oz can -1 can
• Crushed Tomatoes, 28 oz can – 1 can
• Roasted diced tomatoes, 14.5 oz can – 1.5 cans
• Tomato paste- 6oz can – 1 can
• Cumin seed, toasted – 1/2 tsp
• Thyme, dry – 1/2 tsp
• Ground Ancho chili powder – 1.5 tbs
• Chipotle chili powder – 1 tbs
• Chili powder – 4 tbs
• Smoked paprika – 2 tbs
• Black Beans – 2x15oz cans (optional)
• Ground beef (90% lean), or any lean ground meat – 1.5 lbs

STEPS:

1. In a large stock pot or Rondo, add bacon; cook over medium-high heat until crispy and fat is rendered
2. Remove the bacon, leaving fat in pan; set aside on a paper towel lined plate
3. Add onion, carrot, celery, garlic, bell pepper, fresno chili, serrano chili, and jalapeno to bacon fat; sautee over medium to medium-high heat, stirring occasionally, scraping bottom and sides of pan to ensure nothing burns; continue until onions are translucent
4. Add chipotle pepper, chopped green chili, crushed and roasted diced tomato, tomato paste, toasted cumin, thyme, ancho chili powder, chipotle chili powder and smoked paprika to the sauteed mix; mix well.
5. Reduce heat to medium-low and bring to a simmer, stirring occasionally, scraping sides and bottom of pan.
6. Transfer mix to crock pot; set to high
7. Using the same pan, scramble meat; strain the fat and add it to the crock pot
8. Add bacon and beans
9. Salt to taste and cook on high for an hour then turn to low/warm until serving time.
10. Serve with shredded cheese, sour cream, diced red onion, cilantro, chives, corn bread and Beard & Blaze hot sauce!