Six Bean Chili Con Carne
 
Cook time
Total time
 
Serves: 8-10
Ingredients
  • strips of bacon, chopped into ½ inch pieces
  • ¾ lb. lean ground beef
  • ¾ lb. lean ground pork
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • ½ teaspoon cayenne powder
  • ¼ teaspoon chipotle chile powder
  • ½ to 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 large carrot, diced
  • 3 garlic cloves, chopped
  • 2 jalapeno peppers, seeded and diced
  • ¼ cup dark beer
  • 2 - 28 oz cans diced tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tablespoon sugar
  • 2 tablespoons cocoa powder
  • 1 cup beef stock
  • Juice of one lemon
  • 3 - 15 oz. cans of 5 or 6 bean mix, drained (low sodium if you can find it)
  • low-fat sour cream (for garnish)
  • low-fat grated cheddar cheese (for garnish)
  • crusty bread (for serving)
  • ¼ cup fresh cilantro, chopped
Instructions
  1. In a large soup pan sprayed with Pam, cook the bacon until crisp. Remove the bacon and set aside onto a plate lined with paper towel. Add the ground beef and pork to the bacon fat and cook until browned. Season with a good amount of salt and pepper. Break up the meat into small pieces with a wooden spoon while the meat cooks. When browned, remove from the pan and set aside. Drain all but 1 tablespoon of fat from the pan.
  2. In a dry, small frying pan over medium-low heat, toast the chili powder, paprika, cayenne, and chipotle chili powder until the spices are fragrant (about 5 minutes). Set aside.
  3. Add the olive oil to the soup pan with reserved bacon fat. Heat over medium heat. Add the onion, carrot, garlic and jalapenos. Sauté for 2 minutes until the onions are translucent. Add the beer and cook until the liquid is reduced by about half (about 8 minutes).
  4. Add the tomatoes, tomato paste, toasted spices, oregano, bay leaves, cinnamon stick, bay leaves, sugar, cocoa powder, beef stock and lemon juice. Mix well. Add the reserved cooked meat and bacon. Stay at medium heat until the chili is bubbling then reduce the heat to a simmer. Simmer for 2-1/2 hours, making sure to stir every so often to prevent the chili from burning to the bottom of the pot. After an hour, remove the cinnamon stick and check the seasoning. Add salt and pepper as needed.
  5. Add the mixed beans and simmer for another hour. Remove the bay leaves. Check the seasoning again and add salt and pepper as needed. Just before serving, add the sour cream, cheese, cilantro, and serve with a slice of crusty bread.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2009/03/23/six-bean-chili-con-carne/