Ray's Chili
"One bowl for all."
Ingredients
- 3 Strips of Bacon, chunked
- 1 Whole Carrot, diced
- 2 Celery Sticks, diced
- 1/2 Onion, diced
- 1 Whole Jalapeño, diced
- 1 lbs. Ground Beef
- 1/2 Cup of Soju or Vodka or Red Wine
- 15 Oz of Red Kidney Bean, drained and rinsed
- 15 Oz of Pinto Bean, drained and rinsed
- 14.5 Oz of Fire Roasted Tomato
- 8 Oz of Tomato Sauce
- 3 Tbsp of Tomato Paste
- 2 Cups of Beef Broth, reduced sodium
- 1 Tbsp of Sugar
- 3 Tbsp of Chili Powder
- 1 Tbsp of Cumin
- 1 Tbsp of Paprika
- (optional) Mexican cheese blend
- (optional) Sour Cream
- (optional) Nacho Chips
Step 1
In a medium high heat, sauté the bacon until brown. Remove from the pan and leave the bacon fat in it.
Step 2
Reduce heat to medium low, sauté onion and celery until they are transparent and golden brown (I like to cook for 12 minutes, but you can do less).
Step 3
Add the carrots and jalapeño and sauté for 3 minutes. Then, turn the heat to medium high again. Add the grounded beef.
Step 4
Cook the grounded beef for 6 minutes, turn heat to high. Add the alcohol and sizzle until you run off the alcohol (this helps reduce the smell of beef).
Step 5
After 3 minutes, reduce the heat to medium. Add all other ingredients into the pan: fire roasted tomato, tomato sauce, tomato paste, red kidney bean, pinto bean, beef broth, sugar, chili powder, cumin, and paprika.
Step 6
Give it a nice mix. Increase the heat to high, bring it to boil.
Step 7
After it starts to boil, reduce the heat to medium-low and simmer for 40 minutes (do not cover the pan all the way with the lid and stir frequently).
Step 8
Give it a nice mix again, taste, and salt if bland.
Tips:
I personally enjoy a finger of cheese and a nice spoonful sour cream into my bowl of chili, and maybe even a sliced jalapeño for extra spicy kick.