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5 from 3 votes

Sean’s Chili

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
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).