Ingredients
-
2 pounds ground beef
-
1 bell pepper, chopped
-
1 onion, chopped
-
1/2 cup celery, chopped
-
1 jalapeno, finely chopped
-
4 cloves minced garlic
-
6 slices Turkey Bacon
-
14 1/2 ounces diced tomatoes
-
3 ounces tomato paste
-
2 tablespoons chili powder
-
1 tablespoon cumin
-
1/2 teaspoon oregano
-
2 teaspoons paprika
-
1 cup bone broth
-
Salt and pepper, to taste
-
Cheddar cheese, for topping
Instructions
-
Place a large skillet over medium-high heat. Lay turkey bacon slices flat and cook until crisp, flipping as needed. Remove bacon, leaving a thin layer of grease, and discard extra.
-
Add chopped onion, celery, and bell pepper. Stir and cook until crisp-tender.
-
Add ground beef. Break it apart and cook until browned completely. Drain any excess fat.
-
Add jalapeno and garlic. Stir and cook one minute.
-
Sprinkle in chili powder, cumin, oregano, and paprika. Stir and cook thirty seconds.
-
Chop bacon and return it to the skillet.
-
Add tomato paste, diced tomatoes, salt, and pepper. Stir to combine.
-
Pour in bone broth and stir.
-
Lower heat and simmer uncovered for twenty minutes, stirring occasionally.
-
Serve with shredded cheddar cheese.
Notes
-
You can adjust heat by adding more or less jalapeno. You may also add extra broth if you prefer a looser chili. Because leftovers deepen in flavor, this dish stores and reheats well.
-
- Prep Time: 1 hour
- Cook Time: 10 minutes