“This chili is just right for the bold and the timid. It has some heat, but not too much for everyone to enjoy.” - by hoeguy
Ingredients
Adjust Servings
Original recipe yields 25 servings
Directions
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.
- Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
- Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.
Nutrition
Amount Per Serving (25 total)
- Calories
- 312 cal
- 16%
- Fat
- 10.8 g
- 17%
- Carbs
- 32.3 g
- 10%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"A winner. The list of ingredients was intimidating but we put it together and simmered it down to a very nice meal. Cutting the portion to 9 created almost a full gallon. More actual flavor than si..." See moremple chili."
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