Since this Chili Con Carne doesn’t have any beer or whiskey in it, it’s gluten free.
- 6 ounces bacon, chopped (or more, if you are prone to snacking)
- 2 medium red onions, finely chopped (1/3 cup reserved for garnish)
- 3 pounds ground beef
- 2 jalapenos, ribs and seeds removed, finely chopped
- 3 cloves garlic, finely chopped
- 3 tbsp chili powder (i used ground ancho chile)
- 2 tbsp cumin
- 1 tsp oregano
- 3 tsp salt
- One 28 ounce can diced fire roasted tomatoes
- 2 cups beef broth (plus more if needed)
- 2 15-ounce can kidney or pinto beans (or one of each), drained and rinsed
- 1 lime, juiced
- Cilantro (optional)
- Shredded cheddar cheese for garnish
- In a large Dutch oven, brown the bacon over medium-high heat. When the bacon pieces are brown and have rendered their fat, add the onions to the pan. Saute until tender, scraping up the brown bits from the bottom of the pan, about 5 minutes.
- Push the onions to the sides of the pan and add the beef to the center. Turn the heat to high. Brown the beef, breaking it apart with your spatula, until it has a nice color to it, and most pieces are cooked.
- Add the jalapeno, garlic, chili powder, cumin, oregano, and salt to the pan. Cook, stirring often, until the spices are fragrant, about two minutes. Pour the tomatoes and the broth over the meat mixture. Scrape up any additional brown bits that have formed on the bottom of the pan. Bring to a simmer, then turn the heat down to the lowest possible heat, cover, and cook for 1 ½ hours.
- Stir in the beans and lime juice, and simmer for 10 more minutes. Taste for seasoning and add more salt or heat as needed. Serve with cilantro leaves, shredded cheddar cheese, and finely chopped onions for garnish.