Ok so maybe we didn’t have an actual chili cook-off in my book club, but they did RAVE about this chili (much more than they raved about Devil in the White City… but I actually enjoyed the book and the chili)! I combined a few recipes I found on the internet, healthified them, and this was the result. You could, of course, leave out the bacon, but why would you??
Book Club Award Winning Crock Pot Chili
INGREDIENTS:
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1 1/2 Pounds 90/10 Ground Beef (can also use turkey or chicken if desired)
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6 Strips of Bacon, chopped
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1 Can (15 ounces) Kidney Beans, rinsed and drained
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1 Can (15 ounces) Pinto beans, rinsed and drained
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1 Can (15 ounces) Black beans, rinsed and drained
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1 Can (15 ounces) Fire Roasted diced tomatoes with juice
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1 Can (6 ounce) Tomato paste
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1 large Red onion, chopped
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1 Red bell pepper, seeded and chopped
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1 Jalapeño, seeded and minced *optional
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2 Cups Beef stock
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1 Tablespoon Dried oregano
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2 Teaspoons ground cumin
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2 Teaspoons Kosher salt
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1 Teaspoon ground black pepper
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1 Teaspoon Smoked Paprika
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2 Tablespoons chili powder
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1 Tablespoon Worcestershire sauce
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1 Tablespoon Minced garlic
FOR TOPPINGS (all are optional):
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Light Sour Cream or Plain Greek Yogurt
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Cilantro
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Cheese, shredded
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Additional chopped red onion
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Chopped avocado
DIRECTIONS:
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Brown meat in a pan and drain excess fat.
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While meat is browning, cook bacon until crispy. I prefer to cook mine in the oven per the direction on the packaging (less mess this way).
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Remove the bacon to a paper towel lined plate.
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Add all ingredients into the crock pot. Stir to combine.
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Cook for 7-8 hours on low or 3-4 hours on high.
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Serve with toppings of your choice!
