Make caramelized onions and homemade chili powder to maximize flavor in this Quick Chili. (Recipe Credit: Marc Matsumoto of the Fresh Tastes blog)
- 1.4 ounces (40 grams, or about 1 thick cut slice) bacon, minced
- 5.6 ounces (160 grams or about 1 small) onion, finely diced
- 1 poblano pepper, seeds and stem removed, finely diced
- 1.8 ounces (50 grams, or about 1/2 small) carrot, peeled and grated
- .35 ounces (10 grams, or about 2 medium cloves) garlic, finely minced
- 1/2 cup red wine
- 1 pound (453 grams) ground beef
- 1/2 cup water
- 1 small can (14 ounces) whole stewed tomatoes
- 1 small can (14 ounces) cooked beans, drained
- 1 tablespoon chili powder
- 1 tablespoon tomato paste
- 1 teaspoon salt
- Put the bacon in a heavy bottomed pot and heat over medium-heat, rendering out the fat and browning.
- Add the onion, poblano pepper, carrot and garlic and saute until well browned and caramelized (about 10 minutes).
- Add the wine and boil until it no longer smells like alcohol.
- Add the ground beef, water, stewed tomatoes, cooked beans, chili powder, tomato paste and salt and bring to a boil for 5 minutes, but do not stir.
- After 5 minutes, stir the mixture, breaking up the meat into chunks, and smashing the tomatoes. Continue cooking for 10 minutes, or until the chili is your desired thickness. Adjust salt to taste, and serve.