Still hungry? How about chili over rice, chili casserole, chili dog, chili over mashed potatoes? chili hot pockets? There are endless possibilities! That is if you are lucky enough to have leftovers.
Makes 8 servings
- 2 lbs ground beef
- 6 slices bacon, chopped
- 1 large onion, roughly chopped
- 1 large bell pepper, chopped into bitesize pieces
- 1 cup carrots, chopped
- 5 jalapeños, diced
- 6 cloves garlic, minced
- 2 tablespoons chili powder
- 1 1/5 cumin powder
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 2 bayleaves
- 1 tablespoon salt
- 28 ounces canned tomato
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 corn tostada shells, crumbled
- salt and pepper to taste
- shredded cheddar cheese
- shredded pepper jack cheese
- American cheese
- sliced pickled jalapeños
- diced green onion (green part)
- diced chives
- salsa fresca
- Heat a large Dutch oven over medium-high heat. Cook bacon until most of the fat is rendered. Add chopped onion, bell pepper, carrot, garlic, and jalapeño to pan. Cook until the onion is almost translucent and add ground beef. Cook for 10 minutes or until beef is browned, stirring continuously to crumble the meat.
- Add chili powder, cumin powder, smoked paprika, oregano, and bay leaves; cook for 1-2 minutes, stirring constantly.
- Stir in beef broth, canned tomato, and tomato paste; bring to a boil while making sure the tomato paste has completely dissolved. Cover the lid, reduce the heat to low and simmer for for 1 hour. Stir the chili occasionally to prevent burning.
- Cook for an extra 30 minutes with the lid slightly uncovered. This will help the steam escape so boiling over is less likely to happen. Stir occasionally.
- Once done, discard the bay leaves and stir in crumbled tostadas shells. Sprinkle each serving with cheddar cheese and garnish with the options shown above.
- I suggest you to leave the pot of chili overnight in the fridge to improve the flavor.