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RECIPES

Chili

Make a double batch and freeze leftovers in single-meal portions. Chili tastes best the next day; allowing it to sit overnight in the refrigerator gives the flavors time to meld and intensify.

5 strips DLM Bacon
2 medium onions, chopped
2 lbs Coleman Natural Beef™ ground round or Vista Grand Ranch Ground Buffalo
(3) 1-lb cans tomatoes
(3) 1-lb cans kidney beans
2 to 4 Tbsp chili powder, to taste
1 Tbsp ground cumin

Fry bacon in a Dutch oven until crisp. Remove bacon and sauté onion in bacon fat. Add ground meat, break up with a fork, and cook until all meat is browned. Stir in tomatoes, beans, chili powder, and cumin. Crumble fried bacon and stir in. Bring to a boil, reduce heat, and simmer uncovered 3-4 hours. Check "heat" and add more chili powder if desired. (Don't taste test for heat immediately after adding chili powder. The heat increases as it cooks.)



Chili should be fairly thick — if not, cook longer. Refrigerate overnight. Reheat and serve topped with chopped onion, grated Cheddar cheese, and sour cream.Makes 8 servings

Makes 8 servings

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