This is my very own creation.The depth of this chili is amazing, paired with the smokey undertones of the bbq sauce and bacon! Chocolate and wine add another undetected rich dimension !
Ingredients
- 2 slices thick-cut bacon, finely chopped
- 1 large onion, finely chopped
- 1 large garlic clove, minced
- 1 1/2 pounds lean ground beef or turkey browned in meatloaf seasoning
- 1 tablespoon plus 1 1/2 tsp. chili powder
- 1 1/2 tsp Italian seasoning
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cinnamon
- 2 teaspoons parsley
- 2 bay leaves
- 1 teaspoon garlic
- 1 teaspoon crushed red peppers dried
- 1 1/2 teaspoons smoked Spanish paprika (OR GOOD QUALITY PAPRIKA)
- 1/2 teaspoon to 1 1/2 tsp. cayenne pepper
- About 1 tsp. salt
- 1/2 tsp. black pepper
- 1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
- 1 can 32 oz .tomato juice
- 1 can beef broth
- 1 can tomato soup
- 1 cup Sweet Baby Rays barbecue sauce
- 1 (1 ounce) square unsweetened chocolate, chopped
- 1 can corn drained
- 1 can (14.5 oz.) pinto beans, drained
- Sour cream, sliced scallions, and/or grated cheddar for topping
Preparation
1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
2. Increase heat to medium-high and add ground beef or turkey ; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato juice, barbecue sauce,tomato soup, wine, chocolate, and beef broth and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
3. Add beans and cook 10 minutes, uncovered. Season to taste with additional salt. Serve warm, with toppings on the side.
