MICAH'S 4 1/2-ALARM CHILI
This is my sweet and spicy chili. Enough people have asked for the recipe that I decided to post it here! This makes a pretty big batch of chili. You can always halve the ingredients. Also, I probably make it a little bit differently each time, so it's no biggie if the ingredients aren't an exact match. I think that the chili is best when it has a few days to really combine the flavors.
Provided by Bhyphenlow
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 14h55m
Yield 20
Number Of Ingredients 11
Steps:
- Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.
- Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.
- Refrigerate chili, 8 hours to overnight.
- Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 25.3 g, Cholesterol 22 mg, Fat 6.3 g, Fiber 5.2 g, Protein 11.5 g, SaturatedFat 2.1 g, Sodium 810.2 mg, Sugar 10.7 g
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