Before you give me a hard time about the name ("An hour and a half is not speedy!") — hear me out. Most chili recipes require long hours of cook time to get the consistency and flavor just right. This recipe has you out of the kitchen in an hour and a half. Couple that with the fact that my creativity has taken a leave of absence and whatdaya get? Speedy Chili. We're both just gonna have to deal with it.
Anywho, this recipe an adaptation of my Chocolate Chili recipe. I modified it one night when time got away from me and I didn't have hours upon hours to wait for dinner to be done. So what did I do? After cooking the bacon and browning the vegetables, I threw a lid on it for the first 30 minutes, then let it simmer for 30 uncovered. That was it. That was all it took to get awesome flavor. I, for one, will never waste time over-cooking my chili again. And once you've tried this recipe I think you'll agree.
The 8SAFE products I use in this recipe are: Applegate Farms Sunday Bacon, Simply Organic Chili Powder, Green Valley Black Beans & Kidney Beans, and Muir Glen Organic Diced Tomatoes.
Total time: about 1.5 hours
- 1 8 oz pkg bacon, diced
- 1 medium onion, diced
- 1 green pepper, seeded and diced
- 2 Tbsp chili powder
- 2 Tbsp cumin
- 1 tsp dried oregano
- 1/4 tsp cinnamon
- 1 tsp sea salt
- 2 (15.5 oz) pkgs black beans, drained and rinsed
- 2 (15.5 oz) pkgs kidney beans, drained and rinsed
- 2 (15 oz) cans diced tomatoes
- 1 1/2 cups water
In a large dutch oven or stock pot, cook the bacon over medium heat, stirring occasionally for about 8 to 10 minutes, until bacon is browned and has rendered 2 to 4 Tbsp of fat. Remove bacon and set aside. Drain off excess fat, leaving about 2 Tbsp in the pot.
Add the onion and pepper and continue cooking until onion is translucent.
Scrape off any browned bits that are stuck to the bottom of the pan (there's tons of flavor in there!). Add the spices & salt, stir and let them warm up for a minute. Then add the bacon, tomatoes, beans, and water.
Bring to a boil, cover, reduce heat and simmer, stirring occasionally for half an hour.
Remove the lid and cook another 30 minutes, stirring occasionally. If it starts getting too thick, stir in about 1/4 cup of water to thin it out. Alternately, if the chili seems too runny for your liking, keep cooking (uncovered) until the chili thickens to your desired consistency.
Remove from heat and salt to taste.