- 6 slices bacon, chopped into 1/2-inch slices
- 2 tablespoons canola oil
- 1 large red onion, chopped into 1/4-inch cubes
- 1/2 green bell pepper, chopped into 1/4-inch cubes
- 2 poblano chilies, chopped into 1/4-inch cubes
- 2 cloves garlic, minced
- 1 1/2 pounds beef (picado size or 1/4-inch cubes), or lean ground beef
- 1/2 pound Roma tomatoes, finely chopped
- 1 (14.5-ounce) can stewed tomatoes, chopped; reserve the liquid
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 tablespoons adobo chili powder
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 jalapeño chili, stemmed, seeded and finely diced
- 1 serrano chili, stemmed, seeded and finely diced
- 1 habanero chili, stemmed, seeded and finely diced
- 1 tablespoon cocoa powder
- 12 ounces stout
- 2 (15-ounce) cans organic black beans, strained
- Sour cream for garnish
Fry bacon in a large pot until crisp. Remove bacon to a paper towel to drain. Wipe out pot. Add canola oil, onions, bell pepper, poblano chilies and garlic and cook over medium heat until translucent, about 10 minutes.
Reduce heat to low, add beef to onion mixture and allow to cook for 10 minutes. Add all tomato products to pot and stir until evenly distributed. Add chili powder, salt, pepper, cayenne, chilies, cocoa powder and stout, and stir until all ingredients are evenly mixed.
Simmer chili for at least an hour. Add the black beans and bacon to chili. Taste to adjust salt and spiciness of chili. Simmer on low for another hour.
Ladle chili into bowls and garnish with sour cream.
About this recipe
CHILI NOTE: Several manufacturers use BPA-free cans or packaging. Visit the Environmental Working Group’s website (EWG.org) for a list.