This week has been a busy one for me. I finally caught up on my laundry from BlogHer and adjusting to being back at work. We are getting ready for the new school year at work and I am amazed at how quickly each year goes by.
We also had a great time this weekend watching a local band at a concert and attending a street festival in San Clemente. It was a really fun weekend and I wish weekends did not go by so fast. In the spirit of Bacon Month, I am sharing this original recipe for Bacon Chili. It is very tasty and has a little bite to it.
It is perfect for supper or as a tailgate or barbecue side dish. I like to keep the canned beans in stock so that I can make this dinner anytime I
have ground beef and bacon in the refrigerator (which is quite often).
If you have bacon lovers in the house. They will probably enjoy this dish.
1 lb ground beef
1/3 cup onions, chopped
1 15 oz can kidney beans
1 15 oz can black beans
1 15 oz can chili con carne (no beans)
1 14.5 oz can diced tomatoes
8 strips bacon, cooked and drained and chopped
2 tablespoons minced garlic
1 teaspoon red pepper flakes
1 teaspoon chili powder
1 teaspoon cumin
cheddar cheese (optional) for garnish
Brown ground beef and onions in a frying pan over medium heat. Drain oil and place beef and onion in a pot.
Add kidney beans, black beans, chili con carne,bacon, garlic, red pepper, chili powder and cumin. Bring to a boil and then reduce to a simmer.
Simmer 30 minutes.
Add tomatoes. If you like your chili a little thinner, you can add 3/4 cup water at this time. Simmer 15 additional minutes and serve.
I like to top each bowl with some shredded cheddar cheese before serving.
Be sure to enter for a chance to win this week’s Bacon Cookbook and check out the other fabulous bacon recipes below.