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Recipe courtesy of Nadia G

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Total:: 1 hr 25 min
Prep:: 15 min
Cook:: 1 hr 10 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

6 slices maple-cured bacon
4 cloves garlic, smashed
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
2 red onions, diced
1 reconstituted chipotle pepper, diced
1 jalapeno pepper, minced
1 poblano pepper, diced
Two 28-ounce cans whole San Marzano tomatoes, crushed with your hands
3 tablespoons espresso (1 shot)
1 tablespoon pure maple syrup
1/2 teaspoon dried Greek oregano
Freshly cracked pepper
2 cups cooked black beans, drained
2 cups cooked red kidney beans, drained
1/4 cup fresh cilantro leaves, minced
1 cup sour cream
2 scallions, sliced

Directions

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.

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.

Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.

My Private Notes

Name: Red-Hot Chili
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Ingredients: 6 slices maple-cured bacon; 4 cloves garlic, smashed; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon sea salt; 2 red onions, diced; 1 reconstituted chipotle pepper, diced; 1 jalapeno pepper, minced; 1 poblano pepper, diced; Two 28-ounce cans whole San Marzano tomatoes, crushed with your hands; 3 tablespoons espresso (1 shot); 1 tablespoon pure maple syrup; 1/2 teaspoon dried Greek oregano; Freshly cracked pepper; 2 cups cooked black beans, drained; 2 cups cooked red kidney beans, drained; 1/4 cup fresh cilantro leaves, minced; 1 cup sour cream; 2 scallions, sliced