A hearty and flavorful chili recipe with a spicy kick, perfect for a cozy meal.
Cook the smoked bacon in a skillet until crispy, then transfer to the slow cooker.
Cooking the bacon first renders its fat, which can be used to enhance the flavor of the beef.
Brown the lean ground beef in the bacon drippings, then add it to the slow cooker.
Browning the beef adds a rich, caramelized flavor to the chili.
Combine the kidney beans, crushed tomatoes, tomato paste, and diced yellow onion in the slow cooker.
Using canned beans and tomatoes saves time and ensures consistent results.
Blend the ripe tomatoes and fresh garlic cloves in a food processor until smooth, then add to the slow cooker.
Blending fresh ingredients creates a smooth base for the chili.
Add the chili powder, cayenne pepper, ground cumin, oregano, smoked paprika, and beef broth to the slow cooker.
Adjust the spice levels to suit your taste preferences.
Stir all the ingredients together, then cook on low for 8-10 hours or on high for 4-5 hours.
Cooking low and slow allows the flavors to meld together beautifully.
Serve the chili hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
Serving with a side of cornbread or tortilla chips adds a delightful crunch.
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