Recipe for Beef Chili with Bacon and Black Beans

Dave Williamson's

Ingredients:

8 ounces bacon (about 8 strips), cut into 1/2-inch pieces

1 large onion, chopped fine

1 red bell pepper, cut into 1/2-inch cubes

*2 jalapenos, chopped (not in original)

*4 medium cloves garlic, minced or pressed through garlic press (original recipe called for 6)

1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoon red pepper flakes

*10 chile pequin, crushed (not in original)

1 teaspoon dried oregano

*1 teaspoon cayenne pepper (original recipe - 1/2 tsp)

2 pounds 85 percent lean ground beef

2 cans (16 ounces each) black beans, drained and rinsed

1 (28-ounce) can diced tomatoes, with juice (I use Muir Glen organic)

1 can (28 ounces) tomato puree (Hunts or Progresso are good)

kosher salt

Directions:

This is a modified version of a Cook's Illustrated recipe that was published in March 2003. I put an * by my changes/additions.

Makes about 3 quarts, serving 8 to 10

1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, jalapeno, garlic, chili powder, cumin, pepper flakes, chiles, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt.