Red-Hot Chili

  • prep time15 min
  • total time 60 min
  • serves 4-6

Maple cured bacon, plenty of peppers and buckets of beans make this chili hearty and delicious.

36 Ratings
Directions for: Red-Hot Chili


6 slices maple-cured bacon

4 garlic cloves, smashed

2 red onions, diced

1 Poblano pepper, diced

1 jalapeno pepper, minced

1 reconstituted chipotle pepper, diced

½ tsp ground cumin

1 tsp smoked paprika

½ tsp sea salt

2 796 mL can San Marzano tomatoes, hand crushed

3 Tbsp espresso (1 shot)

½ tsp dried Greek oregano

1 Tbsp maple syrup

Freshly cracked pepper

2 cup cooked red kidney beans, drained

2 cup cooked black beans, drained

¼ cup fresh cilantro, minced

1 cup sour cream

2 green onions, sliced


1. Making the bacon: In a large saucepan over medium heat render the maple-smoked bacon until golden and crispy. Place on a wire rack to remove excess grease. Crumble and set aside.

2. Making the chili: Over medium heat fry the garlic for 1-2 minutes in the bacon fat until golden. Add onions, chilies, cumin, smoked paprika, and sea salt. Sauté for 8 minutes. Pour in tomatoes and mix. Add espresso, Greek oregano, maple syrup and lots of freshly cracked pepper. Bring chili to a simmer. Turn heat down to medium-low, and let cook for 45 minutes, partially covered. Add the beans and cilantro and continue cooking for 5 more minutes, until heated through.

3. Ladle into bowl, top with generous spoonful of sour cream, crumbled maple bacon, and green onions.

See more: Main, Soup, Dinner, Lunch

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