Chili-beans

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 4 slices thick-cut apple-smoked bacon, diced
• 2 medium onions, diced (about 3 cups)
• 1/2 red bell pepper, diced (about 1 cup)
• 1 1/2 lbs lean ground chuck
• 3 tablespoons mexican chili powder
• 2 teaspoons ground cumin
• 1 tablespoon minced garlic
• 1 teaspoon dried mexican oregano
• 1 1/2 teaspoons salt
• 14 ounces petite diced tomatoes, with juices
• 28 ounces pinto beans, drained and rinsed
• 14 ounces black beans, drained and rinsed
• 2 cups water

Recipe

• 1 cook the bacon in a heavy dutch oven over medium-high heat until the fat is rendered and the bacon is crisp, about 5 minutes.
• 2 add the onions and bell pepper and cook, stirring occasionally, until the vegetables have softened, about 3 minutes.
• 3 add the ground chuck, chili powder, cumin, garlic, oregano and salt. cook, stirring occasionally and breaking the meat into small pieces, until the meat is well browned, about 8 minutes.
• 4 add the tomatoes with their juices, beans, and water, and bring to a boil. reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat and beans are tender and the sauce is thick and flavorful, 15 to 20 minutes.
• 5 serve hot. garnish with cheddar cheese, sour cream, green onions, jalapeno peppers.