I took a break from the blog over the holidays but today, I’m back with some awesome chili. It finally feels like winter here in new jersey so I needed something warm and hearty for lunch. This recipe comes from my father in law who is, in my opinion, a culinary genius. It involves so many of my favorite things – bacon, chorizo, poblano – which are things I never thought to involve in chili.
This took me about forty five minutes to prepare and it simmered on the stove for about 30 minutes after. We had some cooked ground venison in the freezer (we use it for tacos, etc.) so I threw that in for the ground meat. You can use any ground meat but I have to say, the venison was really great in it since it’s a lean meat and fresh ground.
I also added way more bacon than necessary since its my favorite food ever. I added the whole bacon package – it just felt like I should – the freezing temperatures made me do it! And I’m not sure if that’s why, but this was by far my favorite batch of chili.
My favorite way to eat this is with some grilled cheese….dipped in the chili. Some people dip crackers in, I choose to use a grilled cheese sandwich as a spoon. It’s the best!
Super Chili Recipe
- 1 package of Bacon – cut into 1/2″ pieces
- 1lb Fresh Chorizo
- 2lb Ground Venison
- 1 Diced Onion
- 1 Diced Poblano
- 2 cans Fire Roasted Tomatoes
- 2 cups Beef Broth (I used 2 beef bouillon cubes in 2 cups of water)
- 1 can Red Kidney Beans, drained and rinsed
- 1 can Light Red Kidney Beans, drained and rinsed
- 1 can diced Green Chiles
- 2 tbsp Chili Powder
- 2 tsp Cumin
- 1 tsp Mexican Oregano
- In a dutch oven or stock pot over medium heat, cook bacon. Once the fat renders, add chopped onion and poblano to pot. Stir Frequently.
- Once the onions are translucent, squeeze the chorizo out of its casing into the pot. Chop the chorizo up with a wooden spoon to separate it into ground chunks. Let the meat cook a bit while mixing the ingredients occasionally.
- Add in the ground meat. If using raw meat, chop it up with a wooden spoon mixing it up while the meat cooks. If using cooked meat, just dump it in and mix it up.
- Add chili powder, cumin, and mexican oregano. Stir to combine.
- Add Fire Roasted Tomatoes and stir.
- Pour the beef broth in. Mix.
- Dump rinsed beans in and diced green chiles.
- Simmer for a half hour.