Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the ground beef to the pot. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce…
- 1 pound (raw) bacon – cut into small pieces
- 1 large onion – diced
- 1 red bell pepper – seeded and diced
- 1 green bell pepper – seeded and diced
- 6 cloves garlic – minced
- 4.5 tablespoons chili powder
- 1.5 tablespoons ground cumin
- 1.5 tablespoons paprika
- .5 to 1.5 tablespoons chipotle powder (Use 1.5 tablespoons if you like it spicy)
- 2 teaspoons dried oregano
- 2 teaspoons salt
- .5 teaspoon cayenne powder (optional)
- 3 pounds ground beef
- 1 can or bottle beer (I used Coors Light)
- 1 – 14 ounce can black beans (rinsed and drained)
- 1 – 14 ounce can red kidney beans (rinsed and drained)
- 1 – 24 ounce can crushed tomatoes
- 1 – 24 ounce can diced tomatoes
- Cook diced bacon over medium heat in a large non-stick Dutch oven or pot.
- When bacon is almost done, add in diced onion and bell peppers and cook until softened.
- Add minced garlic, chili powder, ground cumin, paprika, chipotle powder, dried oregano, salt, and cayenne powder.
- Cook a minute or two until aromatic.
- Add in ground beef to bacon-onion mixture. Cook until ground beef is no longer pink.
- Stir in a can of beer rinsed and drained beans, crushed tomatoes with juice, and diced tomatoes with juice.
- Cover and simmer on low (for me it’s #3) 1.5 hours. Add a little water, if necessary.
- The first hour stirs the pot every 10-15 minutes, and the last 30 minutes stir the pot every 5-10 minutes.
- You may need to stir more often depending on your pot and how hot your burner gets. Taste of salt.