Firehouse Chef: Hugh Waddington makes chili

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Firefighter Hugh Waddington

Chili
Ingredients:
8 ounces bacon (about 8 strips), cut into 1/2-inch pieces
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into 1/2-inch cubes
Save 3 Tbls of the bacon grease to sauté the spices in
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 Tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85 percent lean ground beef
2 (16-ounce) cans black beans, drained and rinsed
1 (28-ounce) can Rotel (diced tomatoes)
1 can (28 ounces) tomato puree
Roast 1 Jalapeno and 2 Poblanos, de-seed and chop
2 Chipotle peppers in Adobo sauce (smoky flavor)
can of beer
table salt

Directions:
Fry bacon until browned, about 8 minutes. Pour off all but 3 Tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes. Add beans, tomatoes, beer, tomato puree, jalapeno, poblanos, chipotle peppers, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve.

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