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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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


  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.