Smoky Maple Bacon Chili
"A go to winter recipe in Minnesota when the wind chill starts to bite!"
Ingredients
| Ingredient | Quantity |
|---|---|
| 1.5 lbs ground beef | 1 large onion, diced, 1 bell pepper, chopped, 1 can tomato sauce, 1 can pinto beans, drained and rinsed, 1 cup fire-roasted corn kernels (fresh or frozen), 3 tablespoons tomato paste, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, 2 cups beef broth, 2 tablespoons maple syrup |
| 3 cloves garlic, minced | |
| 1 can fire-roasted diced tomatoes, undrained | |
| 1 can black beans, drained and rinsed | |
| 1 can kidney beans, drained and rinsed | |
| 4 slices of smoky bacon, cooked and crumbled | |
| 2 tablespoons chili powder | |
| 1 teaspoon smoked paprika | |
| Salt and black pepper to taste | |
| 1 cup Black Box Cabernet Sauvignon |
Directions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat if needed and set aside.
- In the same pot, sauté diced onions until translucent. Add minced garlic and cook for an additional minute.
- Add chopped bell pepper and cook until softened.
- Stir in fire-roasted diced tomatoes, tomato sauce, black beans, pinto beans, kidney beans, corn, crumbled bacon, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Pour in Cabernet Sauvignon and beef broth. Add maple syrup for a sweet touch. Bring to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes, allowing the flavors to meld.
- Taste and adjust seasoning. Simmer for an additional 15-20 minutes.
- Serve the Smoky Maple Bacon Chili hot, garnished with shredded cheddar cheese, chopped green onions, a dollop of sour cream and diced avocado.
- Pair with Black Box Cabernet Sauvignon, enhancing the richness of both the wine and the chili. Enjoy the combination!