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Smoky 4-Bean Chili with Bacon
4 to 6 servings
The homegating chili we’ve all ‘bean’ waiting for. Four kinds of beans each add their flavor to this saucy, bacon-seasoned chili you can fix up your way, spicy or mild. Make this recipe vegetarian by omitting bacon and adding 2 cups of sliced, sautéed mushrooms.
- 12 ounces sliced bacon, cut into 1/2-inch pieces
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1 large onion, chopped (roughly 2 cups)
- 2 tablespoons garlic, minced
- 1 cup red wine or beef broth
- 1 Carroll Shelby's® Chili Kit
- 1 (14.5-ounce) can crushed tomatoes
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 (15.5-ounce) can red kidney beans, rinsed and drained
- 1 (15.5-ounce) can garbanzo beans, rinsed and drained
- 1 (15.5-ounce) can white navy beans, rinsed and drained
- Kosher salt and freshly ground black pepper
- 1 cup fresh flat-leaf parsley, minced
- Shredded Pepper Jack cheese, for serving
- Fry bacon in a large Dutch oven over medium heat about 15 minutes, until browned and crisp. Remove to a paper-towel-lined plate with a slotted spoon. Drain all but 2 tablespoons bacon fat.
- Add peppers, onions and garlic and cook over medium-high heat until soft, about 6 to 7 minutes. Stir in wine and scrape up any browned bits. Add Chili Kit Spice and Cayenne packets to taste. Add tomatoes, beans, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 45 minutes, until thickened.
- Stir in parsley and reserved bacon and stir 1 to 2 minutes to warm through. Season with salt and pepper if needed.
- Top with cheese and serve.