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Smoky 4-Bean Chili with Bacon

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Four kinds of beans each add their flavor and texture to this smoky, bacon-seasoned chili you can fix up your way, spicy or mild. Make this recipe vegetarian by omitting the bacon and adding 2 cups of sliced, sautéed mushrooms.

Med
Prep Time
10 minutes
Cook Time
70 minutes
Yield
4-6 servings

Ingredients

  • 12 ounces sliced bacon, cut into 1/2-inch pieces
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • 2 cups chopped onion
  • 2 tablespoons minced garlic
  • 1 cup red wine (or beef broth)
  • 1 Carroll Shelby's Original Texas Chili Seasoning
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1 (15.5-ounce) can red kidney beans, rinsed and drained
  • 1 (15.5-ounce) can garbanzo beans, rinsed and drained
  • 1 (15.5-ounce) can white navy beans, rinsed and drained
  • Kosher salt 
  • Freshly ground black pepper
  • 1 cup chopped fresh flat-leaf parsley
  • Shredded Pepper Jack cheese, for serving

Directions

  1. Fry the bacon in a large Dutch oven over medium heat, about 15 minutes or until browned and crisp. Remove to a paper-towel-lined plate with a slotted spoon. Drain all but 2 tablespoons of the bacon fat.
  2. Add the bell pepper, onion and garlic and cook over medium-high heat until soft, about 7 minutes. Stir in the wine and scrape up any browned bits. 
  3. Stir in the contents of the chili spice and cayenne seasoning packets to taste (reserve the masa packet for another use). 
  4. Add the tomatoes, beans, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 45 minutes, until thickened.
  5. Stir in the parsley and reserved bacon; cook and stir 2 minutes to warm through. Season with salt and pepper to taste. Top with the cheese and serve.