Micah's 4 1/2-Alarm Chili
This is my sweet and spicy chili. Enough people have asked for the recipe that I decided to post it here! This makes a pretty big batch of chili. You can always halve the ingredients. Also, I probably make it a little bit differently each time, so it's no biggie if the ingredients aren't an exact match. I think that the chili is best when it has a few days to really combine the flavors.
- Preparation:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 1pound ground beef, or more to taste
- 1onion, chopped, or more to taste
- 1pound bacon
- 2(15 ounce) cans kidney beans, undrained, or more to taste
- 2(15 ounce) cans baked beans, undrained, or more to taste
- 1(28 ounce) can diced stewed tomatoes, or more to taste
- ½cup brown sugar
- 2tablespoons barbeque rub (such as Great American Spice Co.™ Pit Master)
- 2tablespoons chili powder
- 1tablespoon habanero-based hot sauce (such as Backdraft Fire Sauce®)
- 2teaspoons garlic powder
Instructions
Step 1
Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.Step 2
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.Step 3
Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.Step 4
Refrigerate chili, 8 hours to overnight.Step 5
Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.