Hearty Beef Chili

There’s nothing better than a big bowl of chili on a cold fall or winter night.  As the weather changes, I like to cook more comfort food.  I think about meals like soup, chili, and stew and then I know I could never become a vegetarian.  Sure I know there’s plenty of meat substitutes that I could use to make a delicious chili, but honestly, sometimes there’s no substitution for bacon and beef with some tomatoes, spices, and beans.

I love to eat my chili with cornbread.  I started making the cornbread batter and then cooking waffles in a waffle iron and serving the chili over the cornbread waffles.  It’s delicious!  But back to my chili…I normally use the same seasoning – chili powder, cumin, salt and pepper.  But this time I threw in some cocoa powder and cinnamon and it was ah-maze-ing!  I also added some bacon, which I don’t normally do, so maybe that also helped.

Start by crisping the bacon in the bottom of a large pot.  This picture turned out bad, but you know what to do with bacon…


Meanwhile, take the beef cubes and dredge in flour that has been seasoned with salt and pepper.


When the bacon is cooked, add the floured beef to the pot and brown.  Add the onions and jalepenos and continue to cook for a few minutes.


Add Rotel, tomatoes, and tomato sauce.


Add seasonings: chili powder, cumin, cocoa, and cinnamon.  You can tell this pot of chili is getting hot!


Add beans.


Cover and cook for about an hour (or longer if you have time).





6 slices bacon, diced
2 lbs sirloin steak, cubed
1 medium onion, chopped
1 jalepeno seeded and minced (or more if you like heat)
2 – 10 oz cans Rotel (tomatoes and green chilis)
1 – 14.5 oz can diced tomatoes
1 – 15 oz can tomato sauce
2 – 15.5 oz cans kidney beans or black beans
3 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
2/3 cup flour
1 teaspoon salt
1 teaspoon pepper

In a large pot, cook the bacon over medium heat.  Meanwhile, combine the flour, salt and pepper in a small bowl.  Dredge the beef cubes in the seasoned flour and add to the pot with the bacon.  Cook the beef until browned.  Add onion and jalepeno and continue to cook over medium heat for another 5 minutes.  Add Rotel, tomatoes, and tomato sauce.  Mix to combine.  Add chili powder, cumin, cocoa powder and cinnamon.  Stir over medium heat.  Then add the beans.  Cover and let cook for about an hour (or more if you have the time).  Serve with cheese and sour cream.