Ingredients
- 1 tablespoon olive oil
- 75 g smoked bacon, diced
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 400 g ground beef
- 1 red bell pepper, diced
- 1 yellow or green bell pepper, diced
- 2,5 tablespoons chili powder (adjust to taste; use best quality)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon sweet paprika
- sea salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried red pepper flakes (optional, for extra heat)
- 2 x 400 g cans diced or crushed tomatoes
- 250 ml beef broth
- 400 g canned kidney beans, drained and rinsed
Optional Toppings
- sour cream or crème fraîche
- grated cheddar cheese
- chopped green onions or fresh parsley
Instructions
- Sauté Bacon, Onions & Garlic: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced bacon and onions. Cook for about 5 minutes, until softened and fragrant. Stir in the garlic and tomato paste, and cook for 1 minute more.
- Brown the Ground Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through—about 5 to 7 minutes. Lightly season with salt and pepper.
- Add Bell Peppers: Stir in the diced red and yellow (or green) bell peppers. Cook for another 5 minutes, stirring occasionally.
- Combine the Spices: Sprinkle in the chili powder, ground cumin, dried oregano, sweet paprika, black pepper, and red pepper flakes (if using). Stir well and let cook for 1 to 2 minutes to bloom the spices.
- Add Tomatoes & Broth: Pour in the canned tomatoes and beef broth. Stir everything together and bring to a gentle simmer.
- Let It Simmer: Reduce the heat to low, cover, and simmer for 20 to 30 minutes, stirring occasionally.
- Add the Beans: Stir in the drained kidney beans and let the chili cook uncovered for another 10 to 15 minutes, allowing the flavors to meld and the chili to thicken.
- Final Seasoning & Serve: Taste and adjust seasoning as needed with more salt or chili powder. Serve hot, topped with sour cream or crème fraîche, grated cheese, scallions, or parsley. Perfect with crusty bread, steamed rice, or tortilla chips. Enjoy!
Nutrition
Video
Notes
- Use a chili powder you love. Quality really matters here. Choose a chili powder or spice blend that suits your taste—I like the Chili Con Carne mix from Spice Bar (unpaid mention), but feel free to adjust the seasoning to make it your own.
- Optional Add-Ins for Extra Flavour and Texture: 200 g canned sweet corn or use frozen corn – adds a pop of sweetness and color Black beans or pinto beans – for a heartier chili Chopped zucchini or carrots – extra veggies, more texture Fresh jalapeños – a little heat, a lot of flavour A s square of dark chocolate or splash of espresso – adds a deep, savoury richness
- Make it ahead—it only gets better. Like all good chili, this one tastes even better the next day. Let it cool completely, then store in the fridge for up to 3 days or freeze for up to 6 months. It’s a perfect make-ahead meal for busy nights or feeding a hungry crowd.