I make this chili regularly! Especially during the colder months, but it’s a great, easy, meal to enjoy year around! To drop off to friends or family, you can transfer it to their crockpot or have it in containers ready to freeze!
Brown meat in skillet on medium-high, add to crockpot
In a different pan, cook the bacon until crispy. Crumble and add to crockpot
Chop Pepper and Onion, Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the crockpot.
Add in the drained beans, diced tomatoes, tomato paste, beef stock, and water.
Season with chili powder, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over high heat for 2 hours, stirring occasionally. Switch to low heat for another 2 hours or as long as you desire.
After the first 2 hours, taste, and adjust salt, pepper, and chili powder if needed. The longer the chili simmers, the better it will taste!
Enjoy!
Recipe inspired from bakerita.com