Beef & Bacon Chili With Shrimp And Veggies

"This recipe I created is has a huge amount of Flavor with a bit of Kick of heat but not overpowering. It does not contains Beans like most typical chili recipes, but it has a lot of different things going on to make the taste buds tingle. It's almost like going to three different restaurants at the SAME time."

Prep Time


Cook Time


Paired With

Main Protein



Butter 2 Tbsp, 3 Tbsp, 2 Tbsp, 2 Tbsp, 4 Tbsp, 1/4 Cup, 1/4 Cup, 1/4 Cup, 1/2 Cup, 1/2 Cup, 1/2 Cup, 3 Tbsp, 2 Tbsp, 2 Tbsp, 1/4 Cup, 1/2 Cup, 2 Tbsp, 2 Tbsp, 1/4 Cup, 1 Tsp, 1 Tbsp, 1 Tsp, 2 Tbsp, 4 Tbsp, 1/4 Cup, 1/4 Cup, 1/4 Cup, 5-6, 1
Brown Sugar
Hot Mustard
Horse Raddish
Brown Sugar BBQ Sauce
Chopped Garlic
Chopped White Onions
Chopped Sweet Onions
Chopped Orange Peppers
Chopped Green Peppers
Tomato Paste
Black Pepper
Chili Powder
Diced Roasted Tomatoes
Soy Sauce
Garlic Powder
Mabo Tofu Sauce
Rosemary Leaves
Thai Red Curry Paste
Thyme Leaves
Sweet & Sour Sauce
Olive Oil
Chopped Carrot
Chopped Broccoli
Chopped Zucchini
Cheddar Potato Chips
Sliced Lemon


Place the Beef in a container or bowl. Marinate The Beef on both sides with the Sweet & Sour Sauce, Soy Sauce, And Garlic Power. Allow Beef to marinate in refrigerator for 2-5 hours. Coat the Shrimp in a plastic freezer bag with Olive Oil, BBQ Seasoning Blend, Salt and Black Pepper. Shake well to coat Shrimp evenly. Place the Shrimp in the bag into refrigerator to marinate 1 – 2 hours. On Flat Skillet cook the Bacon, turning 4- 6 times to cook until crispy. Remove Bacon from heat and place on paper towel and set aside. Heat a large skillet on medium heat with a thin coating of Butter and Mabo Tofu Sauce. Place the Marinated Beef into skillet, brown both sides for about 5 minutes each. Stir in the Chili Sauce, Brown Sugar, Tomato Paste, stirring occasionally. Lower heat in skillet and cook for 8 minutes. Heat a large pot with remaining Butter and Olive Oil on Medium heat. Into pot place the Onions, Orange and Green Peppers, Red Curry Paste, Sweet & Sour Sauce, stirring occasionally. In the Skillet place the Beef and mixed sauce into the pot. Stir in the Hot Mustard, Horseradish, Chopped Garlic, Dice tomatoes, Rosemary Leaves, Thyme, and marinated Shrimp. Lower heat to a simmer and cover the pot with lid for about 15 minutes. After 15 minutes crumble the now crispy Bacon into smaller pieces and add it into the pot along with the chopped Carrot, Broccoli, and Zucchini Veggies Add the Salt and Black Pepper. Allow Chili to cook and very low heat for another hour, stirring occasionally. Turn off heat and allow the chili to rest in pot for 20 minutes. Serve with topping of Feta Cheese, Chedder Chips for Dipping, and slice of Lemon to Garnish.