From the archive: E87 + E88
Sugar Spun Run's Best Chili
Jill narrowed years of chili research down to 1 recipe so she could perfect it. It has won more than 2 dozen chili cook-offs on its own, and it's make-ahead, refillable and high-protein for game day.
What you need
5 strips uncooked bacon, chopped
1 large yellow onion, diced (about 1 cup)
1 red bell pepper, diced
3 cloves garlic, minced (about 1 tablespoon)
1 lb ground beef
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ancho chili powder
1 1/2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/4 cups beef broth
1 can (15 oz) dark red kidney beans, lightly rinsed and drained
1 can (15 oz) black beans, lightly rinsed and drained
1 can (14.5 oz) diced fire-roasted tomatoes, undrained
1 can (7 oz) fire-roasted green chilis
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
Toppings: sour cream, shredded cheddar and corn chips
How to make it
Crisp the chopped bacon in a big pot or Dutch oven over medium heat. Move it to a paper towel and pour off all but about 1 1/2 tablespoons of the drippings.
Soften the onion and bell pepper in the drippings, 3 to 5 minutes, then add the garlic for about 30 seconds.
Add the beef and break it up. When it's about halfway browned, stir in the brown sugar and every spice.
Add the broth, both beans, tomatoes, tomato paste, green chilis, Worcestershire and the cooked bacon.
Bring to a boil for 1 to 2 minutes, stirring, then turn it down and simmer uncovered for 30 minutes.
Ladle into bowls and pile on the toppings.
Jill's beer hack
Her hack from E87: add a beer. Any beer. Pour it in with the tomatoes in step 4, or anytime, really. Cook-off No. 25 is yours for the taking.
Get the full recipe
Recipe by Sam Merritt at Sugar Spun Run. As featured in E87 and E88.
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