This recipe is by request. My friend said, “I want a bean-less chili.” I omitted the beans and added bacon instead. If you are a meat-lover, this is the chili recipe for you. This chili is great for lunch or dinner on cold winter days. For breakfast, you can wrap it in a tortilla with scrambled eggs on the weekends. Serve this with sides of cheddar cheese, green onion tips, radish slices, avocado slices and tortilla chips.
4 strips thick cut bacon, chopped
1 lb ground beef
½ C. chopped white onion
½ C. chopped red pepper
3 T. chili powder
1 t. salt
1 t. pepper
1 t. hot sauce
2 cloves garlic, minced
1 6 oz. can tomato paste
1 28 oz. can crushed tomatoes, with juice
1 14 oz. can tomato sauce, with juice
1 4 oz. can chopped green chilies, with juice
In a deep skillet, brown the bacon. Remove the bacon from the pan onto paper towels to cool. Add the beef to the pan and brown. When the beef is nearly done, add the chopped white onion and red pepper and cook until vegetables are softened, about 5 minutes. Add remaining ingredients and bring it to a boil. Reduce heat and transfer contents to a crock pot and cook on low for four hours.