Dave likes making chili, and he likes it spicy — and he likes bacon. So when he saw this recipe on line, it was a natural for him to try it out. The below is a two-pass modification of the original: stuff he did before making it at and stuff he wishes he’d done differently after that first time.
This is a large recipe (doubled from the original). How many it cooks for depends on how much people eat, but this filled up a very large pot on the stove.
The name, by the way, doesn’t have to do with the heat, but with the bacon.
Ingredients
2 lbs. bacon
1 lb. chuck roast, cubed
4 lbs. chuck, ground
12 tbsp garlic ( = 1.5 x 4oz. tube crushed garlic)
4 large onions
8 tbsp ground cumin
8 tbsp black pepper
2 tbsp cinnamon
3 tbsp seasoning salt
2 tbsp worcestershire sauce
1 pint beef stock
2 x 32oz cans of chopped tomatoes
2 tbsp maza / corn flour for thickener
2 x 8oz cans chopped green chilis
3 fresh Serrano peppers
4 tbsp chili pepper
Instructions
- Fry bacon to a crisp. Pour off fat in the skillet.
- Brown meat and garlic, Set aside.
- Brown onions.
- Combine everything and simmer for a few hours.
- Let sit in fridge overnight
Note that it really is much better when it sits in the fridge overnight.
Serves: Lots. Like, dozens. Lots of left-overs.
Source: Original is here, by “timmah.” This recipe (doubled) has been modified to use a bit less cinnamon, half-again the garlic, no tobacco, and half the Serrano peppers. What is not modified is the bacon. “The secret is the bacon,” Timmah says. “Bacon makes everything better.”