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Prep Time: 10 Minutes Cook Time: 140 Minutes |
Ready In: 150 Minutes Servings: 4 |
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I wrote this recipe along with my Dad in November of 2007. It's a sweet, smokey, new twist on chili. It's great topped with Shredded sharp cheddar cheese. It also won first place for Non-Traditional Chili at a school cookoff. Ingredients:
1 lb hickory smoked bacon, cut into 1-inch pieces |
1 1/2 large sweet onions, diced |
2 jalapeno peppers, de-seeded, de-veined, diced |
2 lbs ground beef |
1 1/2 cups apple cider |
1 tablespoon liquid smoke |
1/2 teaspoon liquid smoke |
2 teaspoons cumin |
1 bay leaf |
1 teaspoon salt |
1/2 teaspoon cayenne pepper |
1 teaspoon chili powder |
1 teaspoon garlic powder |
15 ounces red kidney beans, drained |
15 ounces diced tomatoes with juice |
15 ounces tomato paste (1 1/2 small cans) |
3 medium cortland apples |
Directions:
1. In a large saucepan, fry Bacon until crispy over medium-high heat. Remove from pan and set aside.
2. Sautee onions and peppers in bacon grease. About 3-5 Minutes.
3. Add beef and cook until brown.
4. Add cider and one tablespoon liquid smoke. Bring to a boil.
5. Add cumin, bay leaf, salt, cayenne, garlic and chili powder and mix.
6. Add beans, tomatoes and tomato paste. Bring to a boil. Simmer for about two and a half hours or until thickened.
7. Remove the core from the apples and cut into a medium to large dice.
8. Add bacon, apples, and the half teaspoon of Liquid Smoke and mix.
9. Serve Hot topped with Shredded Cheese.
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