Sean’s Chili

The season is changing and so are the meals that we are eating here at home. We’ve transitioned from summery salads and grilled meats to heartier dishes that stick to the ribs and warm the soul. The cold and rainy days are a welcome change from the hot and dry summer season; and, so is my husband’s famous chili. It’s flavorful, spicy and absolutely delicious.

Sean’s chili goes great with my Skillet Cornbread and the leftovers are perfect for nachos or chili dogs the next day. You’ve got to try it!

To start, dice and fry two slices of bacon in an enameled Dutch oven or heavy pot until the fat has rendered. Once the bacon is cooked, add ground beef or bison and brown. You may need to periodically scrape bits of bacon from the bottom of the pot, but don’t worry, you’ll deglaze shortly. Add the diced onion and bell pepper to the pot and cook until the onions are translucent and just starting to take on some color. If you like a spicy chili, this is a good time to add diced chilies such as jalapeños or habaneros. Add the spices (cumin, paprika, chipotle chili powder, garlic powder) and tomato paste until everything is incorporated and the meat is coated in the spice mixture. Add canned tomatoes, beef stock, pinto beans (including liquid), black beans (strained, but not rinsed), molasses and liquid smoke and bring to a very low simmer (you don’t want to reduce the chili too much, but you do want it to start simmer and meld). As you add the wet ingredients, make sure to deglaze the bottom of the pot. Add salt to taste. Simmer chili on medium-low heat for at least one hour to marry the ingredients and thicken. Taste periodically. If you like a sweeter chili, add more molasses. If you prefer more heat, add more chili powder. For an extra smoky flavor, add another dash of liquid smoke. Serve with cornbread or tortilla chips and cheddar cheese or sour cream (or all four).

Print Recipe

5 from 3 votes

Sean’s Chili

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Main Course, Soup

Servings: 6

Ingredients

• 1 lb lean ground beef or bison
• 2 slices peppered bacon, diced
• 1 large sweet onion, diced
• 1 bell pepper, diced (Sean prefers orange or red for color & sweetness)
• 2 jalapeño or habanero chilies, finely diced (optional)
• 2 pints (32 oz) canned diced tomatoes
• 1 14 oz can pinto beans, including liquid
• 1 14 oz can black beans, drained but not rinsed
• 1 6 oz can tomato paste
• 1 cup beef stock
• 3 tbsp molasses
• 1 tbsp liquid smoke
• 3 tsp ground cumin
• 3 tsp paprika, (use smoked paprika for extra flavor)
• 4 tsp chipotle chili powder or Mexican powder
• 1 tsp granulated garlic powder
• Kosher salt to tastes

Instructions

• In a Dutch oven or large pot, cook diced bacon over medium-high heat until fat is rendered.
• Add ground beef or bison and brown.
• Add diced onion and bell pepper to the meat and cook until the onions are translucent and just starting to take on some color.
• Add diced chilies such as jalapeños or habañeros, if using.
• Add the spices (cumin, paprika, chipotle (or Mexican) chili powder, garlic powder) and tomato paste and stir in well.
• Add canned tomatoes, beef stock, pinto beans (including liquid), black beans, molasses and liquid smoke and bring to a simmer. Deglaze pan.
• Add salt to taste.
• Simmer chili on medium-low heat for at least an hour to marry the ingredients and thicken. Taste periodically. If you like a sweeter chili, add more molasses. If you prefer more heat, add more chili powder. For an extra smokey flavor, add another dash of liquid smoke.
• Serve with cornbread or tortilla chips, and cheddar cheese or sour cream (or all four).