1 Tbsp bacon drippings, reserved from bacon
1/2 cup chopped onion
2 cloves garlic, crushed
1 pound ground beef
1 can tomato sauce
1/2-1 tsp cayenne pepper
1 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1/2 cup brown sugar
1 1/2 cups crushed tomatoes (or one small 14 oz can)
1 1/2 cups salsa (I always use my own, but any will work)
1-2 Tbsp. chipotle sauce (I use Bufalo)
2-3 cups water
2-3 can black beans, drained and rinsed
Cook bacon and reserve some drippings. Add onions and garlic and cook until translucent. Add ground beef and cook until all juices and fat cook down and meat is very brown. Add crumbled bacon.
Add tomato sauce and all remaining ingredients except beans. Bring to a boil, then reduce heat and simmer for 1-2 hours. Stir frequently and add water as needed. Taste for seasoning. You may want to increase the cayenne pepper and chipotle sauce if you like it hot! If you don’t, cut down on those ingredients. Watch as it simmers. You may have to add more water as needed.
Add black beans the last 20 minutes.
So…we had already eaten half before I got this picture!
Serve with toppings. We like cheese, sour cream, Fritos, cornbread! Hurray! I am so grateful to my sister-in-law for introducing me to chipotle sauce. That is what really sets this chili apart. Thank you Mar!!
Stay tuned for how I use leftover chili in navajo tacos!