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Voodoo Killer Bacon Chili

May 22, 2017

Voodoo Killer Bacon Chili

  • 1 (1 pound) package bacon
  • 3 pounds ground beef
  • 4 cloves garlic, minced
  • 2 cups red wine
  • 3 (28 ounce) cans diced tomatoes
  • 2 (14 ounce) cans tomato sauce
  • 2 teaspoons vegetable oil
  • 5 (19 ounce) cans kidney beans, rinsed and drained
  • 6 tablespoons chili powder
  • 1/4 cup ground cumin
  • 3 tablespoons paprika
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons dried minced onion
  • 2 tablespoons crushed red pepper flakes
  • 1/4 cup Voodoo Chile Porcus Infernum, The World's Best Bacon Hot Sauce
  • salt and ground black pepper to taste
  • Directions:

    1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.
    2. Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
    3. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans. Season with chili powder, cumin, paprika, vinegar, dried minced onion, red pepper flakes, Voodoo Chile Porcus Infernum, The World's Best Bacon Hot Sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.

     




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