INGREDIENTS
- 5 strips bacon, cut into 1/2 inch pieces
- 1 medium white onion, chopped
- 3 garlic cloves, minced
- 2 rounded tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 pound ground beef
- 15 ounce can red kidney beans, drained and rinsed
- 14 ounce can tomato puree
- 14 ounce can diced tomatoes
INSTRUCTIONS
- Heat a medium heavy bottomed pan over medium heat. Add bacon and cook until crispy. Drain all but 1 tablespoon of bacon grease.
- Leave the bacon in the pan. Add the onion, garlic and spices. Cook until the onions start to soften and brown slightly, about 10 minutes.
- Increase the heat to medium-high. Add the beef, breaking it up. Continue to cook the beef until there is no pink.
- Add the beans, tomato puree and diced tomatoes. Bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
- Remove the lid and continue to simmer for another 1 hour, until dark, rich and thickened slightly.
Enjoy with a cold beer and Packer domination.
Credits to: badgerkitchen.blogspot.com
