Jowl Bacon Chili
Replace the typical beans with deliciously fatty jowl bacon, the meat that gives everything else even more flavor. Extra meaty chili is the best chili.
Ingredients & Instructions
• 12 oz (0.75 lb.) of Frick’s jowl bacon
• 3 lbs. ground beef (80% lean)
• 1 yellow onion, diced
• 1 (7 oz) can of chopped green chiles
• 3 (14.5 oz) cans whole tomatoes
• 1 Tbsp. black pepper
• 1 Tbsp. cumin
• 1/2 cup (~3 oz) chili powder
• 1/4 cup paprika
• Salt to taste
Slice jowl bacon into strips, then cut strips lengthwise and crosswise to form bits.
Add ground beef and bacon bits to a large skillet. Brown the beef, using a spatula to break up the beef into small chunks, then drain the excess grease.
Sauté onions and green chiles until the onions start to soften, approx. 5 minutes.
Combine all ingredients in a crock pot or roaster, then let cook for several hours, stirring occasionally. – OR – Mix all ingredients, including spices and juice from tomato cans, in a large stock pot. Crush the large tomatoes when stirring them in. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, for roughly 30 minutes.
Enjoy hot with your favorite chili toppings!