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Spicy Chili



  • 1.

    Heat a large pot over medium-high heat and add bacon.

  • 2.

    Add a splash of water and let the bacon render its fat.

  • 3.

    As the water evaporates, the bacon will brown.

  • 4.

    Pour off excess fat and add the onions, garlic and peppers.

  • 5.

    Cook until they are softened and just beginning to caramelize.

  • 6.

    Add chili powder and ground beef and stir well, chopping the beef up with a wooden spoon.

  • 7.

    Add tomatoes and beans and season with salt and pepper.

  • 8.

    Simmer for an hour.

  • 9.

    If you have a chance, make this a day in advance and reheat when needed. The flavours will brighten and meld as it rests overnight.

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Andrew Graham

Shiraz, Pinot Noir and Chardonnay are the best wines to pair with Spicy Chili.


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