Smoky Bacon Chili

I got this recipe from PaleOMG, but I omitted the sweet potatoes, because I don't think you need them. The chili is awesome by itself. This is my new favorite chili recipe, and it may just be my favorite of all time. It could definitely hold its own in a chili cook-off! It's primal, so there's no beans, but you don't miss them. JayC invited one of his work buddies to come and have chili with us and play some games, and even he agreed it was awesome! (He even had seconds, so it must be good!) So here ya go. Enjoy! It is spicy, so you can adjust the spices if you need to, but that's why I liked it so much.


Smoky Bacon Chili

Ingredients:

• 1 lb ground beef
• 6 slices of bacon, cubed (I used a whole package and didn't regret it once!)
• 1 yellow onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 garlic clove, minced
• 1 14-oz can fire roasted tomatoes
• 1 8-oz can tomato sauce
• 1 tbsp garlic powder
• 1 tbsp chili powder 
• 2 tbsp paprika
• 2 tsp cumin
• 1 tsp cayenne pepper (Obviously, add less if you want it less spicy.)
• salt and pepper, to taste

  Get out a large pot, add your cubed bacon and let it cook down until good and crunchy. While the bacon is cooking, chop all of your veggies. When the bacon is good and crisp, add your veggies and let cook for 6 minutes or so, then add your ground beef and all the spices.
   Once the beef is browned, add your tomato sauce and fire roasted tomatoes. Mix well and let all the flavors meld together while cooking on low for the next 8 minutes or so, stirring occasionally. (I had the stove on medium high the whole time and it worked great.)  This yields about 4 large adult servings. We put a dollop of sour cream and some sliced avocado on top, and it was delicious! Next time we have a ward chili cook-off, I'll probably double it and add a couple cans of kidney beans. Yum!