It’s winter, and the chilly weather had me thinking, I haven’t eaten chili in a long time. I went online and found a recipe for Spicy Chili on www.food.com. This recipe makes enough to fill a 7 qt slow cooker. Lauren doesn’t like chili, so I made this to bring to share with my coworkers (great reviews). If you are feeding a small group, cut the ingredients in half. When Lauren asked what the recipe’s serving size was, all I could say was a lot.
This is a great time of year for a hot and spicy chili, and I highly recommend trying this Spicy Chili Chili Bang Bang. Everyone that has tried it, loves it.
You can make this a little healthier by using ground chicken or turkey and/or omitting the bacon.
What is your favorite food to make cook in the winter?
Spicy Chili Chili Bang Bang
- 1 lb bacon, cut up in small chunks
- 4 lbs ground beef
- 4 (1 lb) cans kidney beans (I used to cans of light and 2 cans of dark kidney beans)
- 1 (28 ounce) can crushed tomatoes
- 12 ounces tomato paste
- 2 onions, finely chopped
- 2 ounces chili powder
- 2 ounces cayenne pepper (dry powder)
- 2 (15 ounce) cans beef broth
- 2 fresh tomatoes
- 5 fresh habaneros, seeded and chopped
- 3 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1 1/2 tablespoons paprika
- Brown bacon (I cook mine in the oven: lay out baking trays lined with parchment paper, lay bacon out and stick trays in cold oven. Turn oven on 400 degrees; cook bacon for about twenty minutes (or longer depending on how you like your bacon). Half way through the twenty minutes, flip. Add to slow cooker.
- Brown ground beef in bacon drippings.
- Rinse beans in colander.
- Add beef, beans, crushed tomatoes, tomato paste, onions, chili powder, cayenne pepper, and beef broth in the slow cooker.
- Puree habaneros, garlic and tomatoes in food processor, then add to slow cooker.
- Stir all ingredients, then cook 10-12 hrs on low, or 5-6 hrs on high. Every few hours give the chili a stir.
- Remove and enjoy!