Flexible Chili

1. 1

   Heat a large heavy-bottomed pan, like a dutch oven, over medium heat. Add the bacon and cook until brown. Add the garlic, onions, bell peppers, chili powder, cumin, paprika, oregano, salt, and pepper and stir to coat everything with bacon fat at the spices. Cook on medium heat until vegetables start to soften, 5-7 minutes. Don't worry about the spices sticking to the bottom of the pot... the liquid from the meat will help release everything from the pot.

2. 2

   Make a well in the middle of the pot, pushing the vegetable mixture to the sides of the pan. Add the ground meat and brown the bottom. Then break up the meat with your wooden spoon, mix with the vegetable mixture, and cook until the meat is no longer brown.

3. 3

   Once the meat is cooked through, add the wine. Turn the heat up to high and, scraping the bottom of the pot and stirring, reduce the liquid by half, about 10 minutes. (If you are making this ahead of time and want to use a crock pot, follow the above instructions up to this step. Then add the cooked meat and vegetable mixture to your crock pot along with the canned tomatoes and rinsed beans. Stir and cook on high for 4 hours or on low for at least 6 hours. Season to taste before serving)

4. 4

   When the liquid has reduced, add all of the beans and canned tomatoes (with the tomato juice!). Stir to combine everything, lower the heat to low, partially cover, and cook for at least 90 minutes, though longer is better. After 90 minutes, taste and add more salt and pepper if needed.

5. 5

   Serve with creme fraiche, cheddar cheese, vinegar, and crusty bread on the side.

* Per serving · 4 servings · Values may vary.