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.
Ingredients
- 1 pound ground beef , or more to taste
- 1 onion , chopped, or more to taste
- 1 pound bacon
- 2 , 15 ounce
- 2 , 15 ounce
- 1 , 28 ounce
- 0.5 cups brown sugar
- 2 tablespoons barbeque rub , such as Great American Spice Co.™ Pit Master
- 2 tablespoons chili powder
- 1 tablespoon habanero-based hot sauce , such as Backdraft Fire Sauce®
- 2 teaspoons garlic powder
Instructions
-
1
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.
-
2
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.
-
3
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.
-
4
Refrigerate chili, 8 hours to overnight.
-
5
Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.
Nutrition Facts
Per serving
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