Recipe courtesy of Nadia G

Red-Hot Chili

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 15 min
  • Cook: 1 hr 10 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside. 
  2. Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through. 
  3. Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.

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