Chili con Carne

Chili con Carne
AuthorDanny EckesCategoryDifficultyBeginner

Yields10 Servings
Prep Time1 hrCook Time9 hrsTotal Time10 hrs

Directions

Brown the Meat
1

Heat 6qt. Ceramic Enameled Cast Iron Dutch Oven to medium heat.
Cook bacon until crisp. Set aside.
Leave the grease in the Dutch Oven.

2

In bacon grease, sauté Bell Peppers, 1/2 diced Onion, Celery, and Jalapeno until tender.
With a slotted spatula, transfer to 8qt. Slow Cooker.

3

In the same skillet used to cook the bacon and veggies, add olive oil and 1/2 diced Onion.
Add Pork and Beef, salt and pepper to taste.
Cook the pork and beef until no longer pink.
With a slotted spatula, drain the meat and transfer to the Slow Cooker.

Slow Cook
4

Open all canned items and pour them into 8qt. Slow Cooker.
Add minced Garlic, Chili Powder, Oregano, Cumin, Basil, White Pepper, Cayenne Pepper, Paprika, White Sugar, Worcestershire Sauce, and Beef Bouillon Cubes.
Crumble bacon over the slow cooker.
Stir so all seasoning is distributed equally.

5

Cook on low heat for 8-10 hours.

Serving
6

Serve Chili on top of fresh cornbread or Frito chips.
Top with Sour Cream, Shredded Sharp Cheddar, and Fresh Cilantro.

Ingredients

 1 Red Bell Pepper (Remove stem, seeds, and membrane. Diced)
 1 Green Bell Pepper (Remove stem, seeds, and membrane. Diced)
 1 Jalapeño (Remove stem, seeds, and membrane. Diced)
 1 Yellow Onion (small, Diced)
 3 Celery Stalks (Diced)
 4 Garlic Cloves (Minced)
 5 Bacon Strips (Thick cut)
 1 lb Pork (80% lean, ground)
 2 lbs Beef (85% lean, ground)
 6 oz Tomato Paste
 56 oz Pinto Beans (2x 28oz can)
 28 oz Black Beans (1x 28oz can)
 28 oz Petite Diced Tomatoes (1x 28oz can)
 15 oz Diced Tomatoes with Green Chili's (1x 15oz can)
 4 tbsp Chili Powder
 1 tbsp Dried Oregano
 2 tsp Cumin
 1 tsp Dried Basil
 ½ tsp White Pepper
 1 tsp Cayenne Pepper
 1 tsp Paprika
 1 tbsp White Sugar
 1 tbsp Worcestershire Sauce
 3 Beef Bouillon Cubes
Serving
 Fresh Cilantro
 Sour Cream
 Grated Sharp Cheddar Cheese
 Corn Bread or Frito Chips
Cookware

Directions

Brown the Meat
1

Heat 6qt. Ceramic Enameled Cast Iron Dutch Oven to medium heat.
Cook bacon until crisp. Set aside.
Leave the grease in the Dutch Oven.

2

In bacon grease, sauté Bell Peppers, 1/2 diced Onion, Celery, and Jalapeno until tender.
With a slotted spatula, transfer to 8qt. Slow Cooker.

3

In the same skillet used to cook the bacon and veggies, add olive oil and 1/2 diced Onion.
Add Pork and Beef, salt and pepper to taste.
Cook the pork and beef until no longer pink.
With a slotted spatula, drain the meat and transfer to the Slow Cooker.

Slow Cook
4

Open all canned items and pour them into 8qt. Slow Cooker.
Add minced Garlic, Chili Powder, Oregano, Cumin, Basil, White Pepper, Cayenne Pepper, Paprika, White Sugar, Worcestershire Sauce, and Beef Bouillon Cubes.
Crumble bacon over the slow cooker.
Stir so all seasoning is distributed equally.

5

Cook on low heat for 8-10 hours.

Serving
6

Serve Chili on top of fresh cornbread or Frito chips.
Top with Sour Cream, Shredded Sharp Cheddar, and Fresh Cilantro.

Chili con Carne
Danny Eckes
Danny Eckes

Welcome to my personal blog! This site is dedicated to my personal interests in IT, Photography, and Cooking. Running an IT homelab and needed a website for proof of concept and constant tinkering. I figured recipes would make good content. Let's face it, finding recipes online can be challenging! Between navigating past countless ads and lengthy superfluous instructions, it takes far too long to find the actual recipe. Posting recipes here for my quick reference. Hope you can find them useful as well. Pictures (taken with mobile) and instructions written for myself.

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