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Some chilis need to simmer for a long time to help the flavors develop. This one doesn't because Melissa Rubel Jacobson, F&W Test Kitchen Associate, mixes in a little bit of bacon, which instantly adds meatiness and a nice smoky flavor. More Chili Recipes

Melissa Rubel Jacobson
April 2008

Gallery

Credit: © Antonis Achilleos

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium soup pot, heat the oil until hot. Add the bacon, onion, jalapeños and garlic and cook over moderately high heat until the onion is softened and the bacon fat has been rendered, about 5 minutes. Add the chili powder and cook over moderate heat until fragrant, about 1 minute. Stir in the beans, tomatoes and stock and bring to a simmer. Simmer the chili over moderately low heat until thickened, about 15 minutes. Season with salt and pepper and serve with cilantro and sour cream.

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Suggested Pairing

Full-bodied Zinfandel.

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