BACON CHEESEBURGER CHILI

Bacon Cheeseburger Chili image

Provided by @MakeItYours

Number Of Ingredients 21

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6 slices center cut bacon, diced and uncooked
1 lb extra lean ground beef, raw
1 large green pepper, chopped
1 large yellow onion, chopped
4-5 garlic cloves, minced or pressed
1 tsp cumin
1 tsp smoked paprika
3 tbsp chili powder ((I use McCormick. Make sure you use a chili powder that you know and love. Some chili powders can be super spicy!) )
¼ cup reduced sugar ketchup
2 tbsp Worcestershire Sauce
3 tbsp dill pickle relish, not sweet relish
2 tbsp yellow mustard
1-½ cups low sodium beef broth
1 14.5 oz can fire roasted diced tomatoes ((can also used petite diced tomatoes or crushed tomatoes))
2 cups pinto beans, canned, drained, but not rinsed.
kosher salt & pepper, (to taste)
Frank's hot sauce (to taste, I use about a tablespoon)
extra cooked bacon, crumbled
diced green onions, red onions, or jalapenos
crispy onions toasted in a pan with cooking spray ((i use french's brand))
cheese ((i use reduced fat shredded colby jack or shard cheddar) )

Steps:

In a large pot or dutch oven over medium heat add center cut bacon and cook until crispy. Drain extra grease. Add in ground beef and break apart with spatula and cook until mostly done. Add in green peppers, onions, and garlic sprinkle with a pinch or two of salt. Stir all together and cook until veggies are softened. Stir in cumin, chili powder, and paprika. Cook for another minute.
Throw in ketchup, mustard, dill relish, worcestershire sauce. Stir until combined then add in tomatoes, beef broth, and pinto beans. Stir together well. Mash tomatoes if you want them blended more. Reduced heat to medium low and cook, partially covered, for about 20-25 minutes. Chili will thicken during this time. If you like a little more liquid in your chili feel free to add a bit more broth. Enjoy!As with most chili, this stuff tastes better the next day so this would be a perfect meal prep option!
Optional: Add cheese, a little extra crumbled bacon, onions, and crispy onions.