Do you like smokey, dark, thick, savory, rich chili?
You just found your new favorite recipe.
Cook four slices of bacon in large stockpot. (optional – just add coconut oil or butter if you don’t eat bacon.)
While it cooks, slice a huge sweet onion or two-three small onions.
Put a head of garlic and a sweet bell pepper in your toaster oven and roast it until they’re caramelized.
Remove bacon when done. Add onion to hot grease.
Cook onions over a low heat until caramelized.
When done, add stock (any kind) or water, chipotle salsa, a large can of fire-roasted tomatoes, a bay leaf or two, and your choice of cooked beans. (I like some combination of red kidney beans, butter beans, and pinto beans, but you can’t go wrong with any beans in chili. Black lentils or even cannelini beans are great.)
Add bouillon or any kind of fat. Coconut oil is great. So is schmaltz from leftover chicken (I save mine for this purpose!) or even grease from last night’s hamburgers.
Season with tons of paprika, oregano, cumin, coriander, garlic powder, onion powder, a little pumpkin pie spice, and a lot of unsweetened cocoa powder.
Seed & peel the black skin off the pepper. Add the pepper and roasted garlic.
Simmer >1hr, or until it tastes amazing.
Salt and pepper to taste.