There’s nothing like a warm bowl of chili when it’s cold outside and you’re cozy at home. I’m adding a bonus recipe for my cornbread, which does not have bacon in it but goes beautifully with this recipe.
Bacon Chili Recipe (4 Servings)
Ingredients:
- 1 pound of ground beef or ground turkey
- 1 teaspoon of minced garlic
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 1 jalapeno pepper, diced (optional)
- 1-28 oz. can of tomato sauce
- 1-15.5 oz. of diced tomatoes (do not drain)
- 2 -15.5 oz. cans of beans, drained and rinsed (I like black beans or red kidney beans)
- 1/2 pound of bacon, cooked and crumbled
- Chili seasoning:
- 2 tablespoons of chili powder
- 1 teaspoon of ground cumin
- 1/4 teaspoon of cayenne pepper
- 1 teaspoon of garlic salt
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of ground black pepper
- 1 teaspoon of Adobo seasoning
Directions:
- Combine ground meat, garlic, onion, and peppers in a pot and cook over medium heat until meat is no longer pink. Drain and return to pot.
- Add tomato sauce, beans, diced tomatoes with juice, bacon, and chili seasoning to the pot and stir to combine.
- Cook over medium heat until boiling.
- Reduce heat to low and let the mixture simmer for 10 minutes.
- Top with shredded Colby Jack or Cheddar cheese.
- Serve and enjoy!
Cornbread Recipe (serves 12)
Ingredients:
- 1 box of Jiffy corn muffin mix
- 1/2 box of yellow cake mix
- 3/4 cup of milk
- 3 eggs, beaten
- 1/8 cup of vegetable oil
Directions:
- Preheat oven to 375 degrees.
- Grease 8×8 pan or 9″ cake pan.
- Combine all ingredients in a bowl until combined. If the batter seems too thick or dry, add 1 tablespoon of water at a time until the batter becomes smooth.
- Pour mixture into prepared pan.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool.
- Slice into twelve equal pieces.
- Serve and enjoy!