Chili

Cold and wet weather means it is chili time! So tonight Andrew and I whipped up a batch of chili to compliment this dreary weather. I have a chili recipe that I have used for a couple of years now and we really like it. I like to serve it with biscuits, fritos or cornbread and I like to top my chili with green onions, sour cream and shredded cheddar cheese. Here's my recipe - it looks like a ton of ingredients but many of them are common spices and seasonings that you probably have in your pantry already:

Chili

1 lb ground beef or bison

4 slices peppered bacon

2 tablespoons olive oil (or leftover bacon grease)

1 small white onion, chopped

1 green bell pepper, chopped

2 ribs celery, chopped

1 (14 oz) can of beef broth

1 can kidney beans, drained

1 can chili beans

1 (14 oz) can diced tomatoes, drained

1 bottle beer of your choice

3 tablespoons chili powder

2 teaspoons garlic, minced

2 teaspoons worcestershire sauce

2 teaspoons oregano, dried

1/2 teaspoon Tabasco

1 teaspoon ground cumin

1/2 teaspoon basil, dried

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon sugar

1/4 teaspoon cayene

1 (6 oz) can tomato paste

In a saute pan, cook ground beef (or venison) until browned. Drain and set aside. In the same pan, cook bacon until crispy and fat is rendered. Drain bacon on paper towels. Crumble bacon when cool enough to handle and set aside with the beef.

In a large pot over medium heat, add olive oil and saute onion, bell pepper and celery until onion turns translucent. Add the beef, bacon and remaining ingredients, except for the tomato paste, and simmer for at least an hour and up to four hours. Stir in the tomato paste and stir to incorporate it fully. Continue simmering for an additional 30 minutes.