Chili

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1/4 lb bacon, diced or 2 tablespoons olive oil
• 1 lb lean ground beef
• 1 cup onions or 1 cup shallot, roughly chopped
• 1 cup celery, roughly chopped
• 1 green bell pepper, roughly chopped
• 1 red bell pepper, roughly chopped
• 6 garlic cloves, chopped
• 1/2 cup sofrito sauce
• 2 cups diced tomatoes
• 1 (10 ounce) can rotel diced tomatoes and green chilies
• 8 ounces tomato sauce
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1 (15 1/2 ounce) can light kidney beans
• 1 (15 1/2 ounce) can dark red kidney beans
• 2 bay leaves
• 1 tablespoon worcestershire sauce
• 5 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon ground coriander
• 1 tablespoon oregano
• 1 teaspoon dried basil
• 1 teaspoon smoked hot paprika
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 place the onions (or shallots), celery, green pepper, red pepper, & garlic in a food processor and process until they are a smooth puree.
• 2 in a large stock pot, saute the diced bacon until it is browned. drain off the fat, reserving 2 tablespoons. return the two tablespoons of bacon fat to the bacon in the pot and saute the ground beef in the bacon fat until it has browned. *if you don't wish to use bacon you can use two tablespoons of olive oil here*.
• 3 add the onion/celery/bell pepper/garlic puree to the beef and saute for 5 minutes over medium heat.
• 4 add all other ingredients and stir to mix well.
• 5 bring to a simmer and cook, covered over medium-low heat for 30 minutes.
• 6 remove the bay leaves and serve.
• 7 this is even better if you make it the day ahead. refrigerate, the reheat and remove the bay leaves before serving.