Chili is the meal that instantly makes me think of football and fall weather. So, naturally, with football playoffs here, I needed to make some for the big game last weekend. I actually hadn’t made a batch of chili all fall or winter season long!
Jon loved this chili when I made it for him last year, but was worried with the added cheese and dairy how unhealthy it would be. But now that I’ve discovered almond cheese, this dish is totally reduced guilt.
Now, you can totally go sans-cheese and sour cream, but I personally love it. If anyone has any dairy-free sour creams out there, let me know!! I have yet to see any on the market. I suppose using an almond cream cheese would work as a substitute. Unfortunately all of the dairy-free yogurts I’ve tested taste too sweet or nutty to make a sour cream alternative. But hopefully more will come out soon to help make this a completely guilt free meal!
The bacon here does not substitute for ground beef, but adds such great smoky flavor, it’s like you’ve got your own bacon bits in there. I use 90/10 ground beef for this recipe, going for a leaner beef blend since the bacon renders fat that you end up cooking with.
You can certainly add more black beans to this dish (another can would work just fine) but since I’d prefer to stay lower carb, I stick with just the one can and it works great for my taste.
This chili got rave reviews last weekend, and confirmed it is the best chili ever
- 5 slices bacon, sliced Peterson's or other paleo approved bacon
- 1 large sweet onion chopped
- 2 lbs ground beef
- 2 cans fire roasted diced tomatoes
- 1 can black beans
- 1/4 cup Worcestershire sauce Annie's organic recommended
- 6 oz tomato paste
- 1 tbsp salt add more to taste
- 1 tsp garlic powder
- pinch red pepper flakes
- 1 bay leaf
- 1 tsp onion powder
- 1 tbsp frank's red hot sauce
- 1 tbsp green onion for garnish, when ready to serve
- shredded almond cheese optional
- sour cream optional
Place large pot or dutch oven on stove top over medium heat. Slice bacon into small slices and allow to cook at the bottom of the pot. As the bacon pieces, cook, move the cooked pieces to the edges of the pot.
When all pieces of bacon are fully cooked and crispy, add chopped yellow onion. Stir until onions begin to look translucent. Next, add ground beef and cook until beef is done.
Then, add remaining ingredients (minus the green onion, almond cheese, and sour cream) and bring to a simmer. When simmering, turn down to a low heat and allow to cook for another 30 minutes minimum.
When ready to serve, top with shredded almond cheese (sour cream if I am feeling super bad, but it's so delicious with this it's hard not to have!) and green onion.