Smoky Bacon Blaze Chili

Ingredients:

2 tbsp Twisted Olive Bacon Extra Virgin Olive Oil or

Twisted Olive Smoked (EVOO)

1 lb ground beef (or ground turkey, if preferred)

1 large onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

2 cans (15 oz each) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

1 can (6 oz) tomato paste

2 cups beef broth (or chicken broth)

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional, for extra heat)

Salt and pepper, to taste

Shredded cheddar cheese, sour cream, and chopped green onions for garnish

Instructions:

1. In a large pot or Dutch oven, heat the Twisted Olive Bacon or Smoked EVOO over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

2. Add the ground beef (or turkey) to the pot and cook until browned, breaking it apart with a spoon as it cooks.

3. Stir in the chopped red and green bell peppers, cooking until they begin to soften.

4. Add the kidney beans, black beans, diced tomatoes, tomato paste, and beef broth to the pot. Stir to combine.

5. Season with chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring the mixture to a boil.

6. Reduce the heat and let the chili simmer, uncovered, for 30-40 minutes, stirring occasionally, until it thickens and the flavors meld together.

7. Adjust the seasoning if needed. Serve the chili in bowls, garnished with shredded cheddar cheese, sour cream, and chopped green onions.

This chili is hearty, smoky, and packed with flavor—perfect for a cozy meal! Enjoy! 🍲🥓