• 1 lb. bacon, cooked, chopped into small pieces
• 2 lb. ground beef, browned
• 2 medium onions, diced
• 1 tsp salt, plus more to taste
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 2 tbsp sugar
• 3-4 tsp tomato paste
• 28 oz can diced tomatoes
• 28 oz can tomato sauce
• 30 oz cans red kidney beans, drained (not rinsed)
• 2 c. broth (beef, bone, chicken or vegetable)
OPTIONAL Toppings: sour cream, cheddar cheese, green onions, Tabasco sauce
min, or until soft and translucent. Mix in salt, cumin, garlic powder, chili powder, and sugar. Stir in tomato paste and cook for 1-2 min over med. heat, stirring continuously. Add the diced tomatoes and tomato sauce and bring to a simmer. Add in the remainder of the ingredients. Mix well to combine. Simmer – Allow chili to simmer for 15-20 min. before serving. If needed, add additional salt, pepper, or spices, and more broth if your chili is too thick. Serve with your favorite toppings.
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