In honor of Fall.....

An amazing chili recipe!!

Black Bean Chili

8 ounces bacon (about 8 strips) cute into ½ inch pieces
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into ½ inch cubes
2 tbl fresh garlic or 1 tbl garlic salt
¼ cup chili powder
1 tbl cumin
2 tsp coriander
1 tsp red pepper flakes
1 tsp oregano
½ tsp cayenne pepper
2 lbs 85% lean ground beef
2 cans (16 oz each) black beans, drained and rinsed
1 (28 oz) can diced tomatoes, with juice
1 can (28 oz) tomato puree
table salt
tomato juice

1. Fry bacon in large Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tbls fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook. Stirring occasionally, until veggies are softened and begin to brown (about 10 minutes). Increase heat to medium-high and add half the beef; cook, breaking up pieces with spoon, until no longer pink, 3 to 4 minutes. Add remaining beef and cook, another 3 to 4 minutes.

2 Add beans, tomatoes, tomato puree, and ½ tsp salt. The chili at this point is very thick. If you like it that way, then just bring it to a boil and then reduce to low and simmer, covered, stirring occasionally, for 1 hour. Otherwise, add tomato juice to get to the right consistency for you; (I add a good 4 cups or so) bring to a boil and then simmer. Beef should be tender and chili dark, rich and thick. Adjust seasoning with salt.

Enjoy!