13th Annual Chili Contest: Entry #3 – Chili-Beans

I’m on day 9 with this cold and MAN, I can’t seem to shake it. I’m not doing much to help myself as basically, I’ve marched through life and my days as if everything is completely fine. I sound TERRIBLE. I feel it too. In reality, I want to lay in bed and not come out from under the covers for a long, long time.

Last night, I left work with enough energy and intention to squeeze in a workout. But that was BEFORE we hit up our neighbors for our grade school’s annual PTO fundraiser. The girls did great, but if I’m being honest, I was really hoping introvert Mark could’ve managed that activity with the girls, but we ALL four went and my workout was delayed.

I surfaced from the basement, dripping in sweat, and it was chaos of dog getting dinner, me making dinner, and the girls bordering on hangry. All I wanted was to hit the couch after dinner and instead it was a late clean up and shower and it was nearly 9pm by the time I was finally settling in for the evening to decompress.

I just neeeeeeed that time, at least an hour. TV and dog snuggles. It’s my routine at night and while I love it, my bedtime is getting later and later. After no one loved my dinner last night, I vowed to keep it SO BASIC on weeknights. I just…cannot. Cooking is beyond thankless these days. NOT FUN.

What am I loving? Fall weekends. Soccer is early in the day and then it’s just me and the kitchen at times. The girls are enthralled with all of their new birthday gifts and what a blessing that is for a little recharge.

This chili cooked all afternoon long and it was served up just in time for the first Illini win as a top 25 team in more years than I wish to discuss. We’re bowl eligible and it’s not even November yet, how about it! A love a good football game as much as I love a good chili recipe. This one was unique – subtly sweet with a hint of baked beans flavors. I love the use of dried beans and meat lovers will rejoice with the cubes of tender, slow-cooked beef. This one has something for everyone!

Chili-Beans

Chili-Beans

Yield: 8 cups
Prep Time: 15 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 35 minutes

This subtly sweet bean-beef-bacon trio has a hint of baked beans flavors in the best way possible! A fun little chili rendition right here!

Ingredients

  • 4 slices thick-cut bacon, diced
  • 3/4 lb beef chuck, cut into 1/2-inch cubes
  • 1 Tbsp chipotle chili powder
  • 1 tsp ground cumin
  • 1 Tbsp Emeril's Southwest Seasoning*
  • 2 onions, diced
  • 1/2 red bell pepper, diced
  • 1 Tbsp minced garlic
  • 1/4 tsp dried oregano
  • 1 (14 oz) can petite diced tomatoes, with juices
  • 4 cups beef broth
  • 3 cups water, plus more if needed
  • 1 lb dried pinto beans, rinsed and picked over
  • 3 1/2 Tbsp brown sugar
  • 2 Tbsp ketchup
  • 1 tsp prepared yellow mustard

Instructions

  1. In a Dutch oven over medium-high heat, cook the bacon until crisp, about 5-6 minutes. Remove the bacon to a paper towel-lined plate using a slotted spoon and set on the side.
  2. Add the cubed chuck, chili powder, cumin, and 1 tablespoon Southwest Seasoning to the hot rendered fat in the pan and cook, stirring occasionally, until the meat is well browned, 4 to 6 minutes.
  3. Add the onions, bell pepper, garlic and oregano and cook until soft, about 4 minutes.
  4. Add the tomatoes, broth, water and beans and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until meat and beans are tender and sauce is thick and flavorful, about 1 1/2 to 2 hours.
  5. When the beans are tender and sauce is thickened, add the brown sugar, ketchup, and mustard and cook until thick and flavors have come together, about 20 to 30 minutes longer.

Notes

Recipe from the Food Network, submitted by Raina P.

*Emeril's Southwest Seasoning:
1 tablespoon garlic powder
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper

Nutrition Information:
Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 373Total Fat: 10.6gCholesterol: 47mgSodium: 731mgCarbohydrates: 43.5gFiber: 9.1gSugar: 11.3gProtein: 26.6g

Did you make this recipe?

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Looking for more GREAT chili? These have been some killer chili contest submissions of the past!

Be well,

  

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