Smokey Chili Servings: 8 (about 11oz each) Prep Time: 25 minutes Total Time: 55 minutes

  • Gluten Free
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4 strips thick cut bacon, chopped
1/2 large onion, chopped (1 cup)
1 small green bell pepper, chopped (1 cup)
1 clove garlic, finely minced
1 lb extra lean ground beef
1/2 lb ground pork
2 chipotle chiles in adobo sauce, finely chopped (from 7 oz Can)
2 tablespoons adobo sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1 (15oz) can Mrs. Grimes® Pinto Beans (drained, rinsed)
1 (15oz) can Mrs. Grimes® Black Beans (drained, rinsed)
2 (14.5oz) cans diced fire roasted tomatoes (do not drain)
1 (16oz) can tomato sauce
1 (8oz) can tomato sauce
2 tablespoons chopped fresh parsley, if desired


In Dutch oven, cook bacon over medium-high heat 4 to 6 minutes or until crisp, stirring frequently. Remove to small bowl with slotted spoon. Discard all but 2 tablespoons of the bacon drippings. Reduce heat to medium. Cook onion and bell pepper in bacon drippings 5 minutes, stirring frequently. Stir in garlic. Crumble ground beef and pork into pan. Cook 5 to 7 minutes or until thoroughly cooked, stirring to break up meat. Stir in all remaining ingredients except parsley. Bring to a boil; reduce heat to medium-low. Cover and simmer 30 minutes, stirring occasionally. Serve topped with crisp bacon and parsley.

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