Six Bean Chili Con Carne

I got this chili recipe from Dragon’s Kitchen and it is honestly the best chili I’ve ever made. It takes a few hours, which is nice if you’re home on a weekend. It’s got interesting ingredients, too, like cocoa and cinnamon, as well as old favorites, like bacon and beer. This chili was made with both ground beef and ground pork, so you know it’s got to be good! Along with some cheese, sour cream, and cilantro, this chili is absolutely irresistible and makes your house smell amazing! Make it soon, before the weather is too warm! Recipe after the jump.



Your humble ingredients.


Cook the bacon until crisp, and set aside. Place the ground beef and ground pork in the same pan, and cook until browned. When ready, use a slotted spoon to move to a medium bowl and set aside.


In another small pan, toast the chili powder, paprika, ground cayenne pepper, and ground chipotle pepper for about 5 minutes, until the spices are fragrant. Set aside.


In the soup pot, add the onion, carrot, garlic, and jalapenos. After sauteing for a few minutes, add the beer and cook until the liquid has reduced by about half.


Add the tomatoes, tomato paste, toasted spices, oregano, bay leaves, the cinnamon stick, bay leaves, sugar, cocoa powder, beef stock, and lemon juice.


Add the ground meats and the cooked bacon. Keep the stove at medium heat until the chili is bubbling, and then reduce the heat to a simmer. Simmer for 2 to 2 1/2 hours. After one hour, remove the cinnamon stick and check the seasoning and adjust as you see fit.


Add the mixed beans and simmer for another hour. Remove the bay leaves and check the seasoning again.


Serve with a dollop of sour cream, cheese, and a sprig of cilantro.


A piece of crusty bread is essential, of course.

Six Bean Chili Con Carne
Cook time: 
Total time: 

Serves: 8-10
 

Ingredients
  • strips of bacon, chopped into ½ inch pieces
  • ¾ lb. lean ground beef
  • ¾ lb. lean ground pork
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • ½ teaspoon cayenne powder
  • ¼ teaspoon chipotle chile powder
  • ½ to 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 large carrot, diced
  • 3 garlic cloves, chopped
  • 2 jalapeno peppers, seeded and diced
  • ¼ cup dark beer
  • 2 – 28 oz cans diced tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tablespoon sugar
  • 2 tablespoons cocoa powder
  • 1 cup beef stock
  • Juice of one lemon
  • 3 – 15 oz. cans of 5 or 6 bean mix, drained (low sodium if you can find it)
  • low-fat sour cream (for garnish)
  • low-fat grated cheddar cheese (for garnish)
  • crusty bread (for serving)
  • ¼ cup fresh cilantro, chopped

Instructions
  1. In a large soup pan sprayed with Pam, cook the bacon until crisp. Remove the bacon and set aside onto a plate lined with paper towel. Add the ground beef and pork to the bacon fat and cook until browned. Season with a good amount of salt and pepper. Break up the meat into small pieces with a wooden spoon while the meat cooks. When browned, remove from the pan and set aside. Drain all but 1 tablespoon of fat from the pan.
  2. In a dry, small frying pan over medium-low heat, toast the chili powder, paprika, cayenne, and chipotle chili powder until the spices are fragrant (about 5 minutes). Set aside.
  3. Add the olive oil to the soup pan with reserved bacon fat. Heat over medium heat. Add the onion, carrot, garlic and jalapenos. Sauté for 2 minutes until the onions are translucent. Add the beer and cook until the liquid is reduced by about half (about 8 minutes).
  4. Add the tomatoes, tomato paste, toasted spices, oregano, bay leaves, cinnamon stick, bay leaves, sugar, cocoa powder, beef stock and lemon juice. Mix well. Add the reserved cooked meat and bacon. Stay at medium heat until the chili is bubbling then reduce the heat to a simmer. Simmer for 2-1/2 hours, making sure to stir every so often to prevent the chili from burning to the bottom of the pot. After an hour, remove the cinnamon stick and check the seasoning. Add salt and pepper as needed.
  5. Add the mixed beans and simmer for another hour. Remove the bay leaves. Check the seasoning again and add salt and pepper as needed. Just before serving, add the sour cream, cheese, cilantro, and serve with a slice of crusty bread.

Adapted From

 

8 Responses

  1. Dragon says:

    I’m so glad you liked it! Yours looks great. :)

  2. Pearl says:

    I love your one-pot meals. So efficient!

  3. stevew says:

    I came to your site earlier this week from a link to the mongolian beef from instapundit.com. It was excellent. So now I’m back and have made this chili–absolutely excellent. Great to have such a nice site. I’ll be back a lot I’m sure.

  4. Elyse says:

    Cocoa, cinnamon, bacon, and beer?! I think you’ve included every ingredient that I love. I’m sure this chili has amazing depth of flavor, and how could I not try it when you call it the best EVER?!

  5. ingrid says:

    WOW, that’s a lot of ingredients…..loved the shot of all of them on the counter. :-) Despite the long list the chili looks and sounds really good.
    Thanks for passing along another yummy recipe.
    ~ingrid

  6. lululu says:

    Your chili looks really yummy……with cocoa and cinnamon, sounds really interesting too. Gotta try it.

  7. Kevin says:

    That is one tasty looking chili!

  8. Alice says:

    This (like all your recipes that I’m obsessed with) was a big hit with the men in my life! It was delicious! Every recipe of yours that I try comes out perfect! Thank you! Happy cooking!

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