I have about a zillion chili recipes – this is Mike’s favorite! It is also super easy and doesn’t have to sit on the stove all day if you’re in a rush.
It is quite spicy (but we love that). It is naturally gluten free, and very healthy – I always use low or no sodium canned vegetables. The bacon fat is worth the splurge for a little flavor!
As the picture shows, I was really bad and put it on a cheese biscuit (delicious). But a nice, big bowl over some brown rice is just as good.
We like to top this chili with cheese, jalapeno slices, sour cream, cilantro, chives…take your pick. A fried egg on top might send me over the edge.
Spicy Beef Chili
- 1 1/2 pounds lean (90/10) ground beef
- 2 tablespoons bacon fat (or use oil)
- 3 large garlic cloves, minced
- 1/2 large white onion, chopped
- 15.5 ounce can spicy chili beans
- 10 can mild or Original Ro-Tel tomatoes and chiles
- 15 ounce can whole kernel corn, drained and rinsed
- 15 ounce can black beans, drained and rinsed
- 1 large zucchini, diced
- 1-2 cups broth (beef, chicken or vegetable will work)
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons cumin powder
- 1/2 tablespoon oregano
- 1/2 teaspoon terragon
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon pepper
- 2 bay leaves
- 2+ teaspoons salt (to taste)
In a large pot, melt bacon fat over medium heat. Add garlic and onions; simmer 5 minutes or until onion is soft. Turn heat to medium-high and add ground beef, cooking until no longer pink.
Add chili beans, Ro-Tel, corn, beans, and zucchini to pot, then add enough broth to barely cover. Stir in seasonings. Bring to a boil, cover, and reduce heat to low, simmering 45 minutes to 3 hours, stirring every half hour or so. Season with salt to taste at the end. Enjoy!