Easy Chili

From Cook's Illustrated, "Soups and Stews," Winter 2010, 22-23.

Serves 8


1 onion, chopped fine

1 bell pepper, chopped

2 cups mushrooms, chopped

4 cloves garlic, minced

1/4 cup of chili powder

1 Tbsp cumin, ground

2 tsp. coriander, ground

1 tsp. red pepper flakes

1 tsp dried oregano

1/2 tsp. cayenne pepper

1 lbs. ground beef, regular

8 slices bacon, chopped

2-15 oz. cans kidney beans (3 cups cooked)

3-14 oz. can diced tomatoes

2 Tbsp. sugar

1 tsp. salt


Fry bacon until crisp in the bottom of a Dutch oven. Add ground beef and fry until cooked through. Drain meat, transfer meat to a bowl, and reserve 4 Tbsp fat. Add fat to the Dutch oven and cook onions, pepper and all spices over medium heat until vegetables are lightly browned. Lightly puree tomatoes and mushrooms in a food processor and add to the pot with the beans and 1 tsp. salt. Bring to a simmer over medium heat, then turn heat to low and simmer for 1 hour. Add 1/2 cup water and sugar and simmer for an additional hour. Adjust seasonings. Serve with condiments (hot sauce, lime wedges, sour cream, etc.).