Stingray Chili Recipe
Flavorful, hearty chili made with a blend of bacon, beans, and tomatoes. Available in a cup or bowl size.
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Ingredients
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Meat
Beans
Vegetables
Tomatoes
Spices
Liquids
Method
Preparation
Cook the Bacon
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving the rendered fat in the pot.
Sauté the Vegetables
In the same pot with the bacon fat, add the chopped onion, garlic, red bell pepper, green bell pepper, and jalapeño pepper. Sauté for about 5-7 minutes, or until the vegetables are softened.
Add the Beans and Tomatoes
Stir in the kidney beans, black beans, and pinto beans. Add the diced tomatoes (with their juices) and tomato paste. Mix well.
Cooking
Add Broth and Spices
Pour in the chicken broth and add the chili powder, cumin, oregano, salt, and black pepper. Stir well to combine.
Simmer the Chili
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for about 30-45 minutes, stirring occasionally.
Finishing Touches
Add Crumbled Bacon
Once the chili is done simmering, stir in the crumbled bacon. Taste and adjust seasoning if necessary.
Serve
Ladle the chili into cups or bowls and enjoy warm. You can top with cheese, sour cream, or chopped green onions if desired.