It was fantastic because my husband and I combined some tried-and-true methods with some fresh ones. We adore chili, and this was the best chili we have ever made. And it’ll freeze fantastically. Please try it out!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 2 hrs |
| Servings: | 14 |
| Yield: | 14 servings |
Ingredients
- 2 pounds ground beef
- ½ (16 ounce) package bacon, diced
- 1 large onion, diced
- 3 tablespoons chili powder
- 2 tablespoons chopped garlic
- 2 tablespoons white sugar
- 2 tablespoons red pepper flakes, divided, or to taste
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon ground paprika
- salt and ground ground black pepper to taste
- 2 ½ (29 ounce) cans tomato sauce
- 2 ½ (29 ounce) cans kidney beans, rinsed and drained
- 1 (29 ounce) can garbanzo beans, drained
- 1 (28 ounce) can diced tomatoes
- 1 cup barley
- 1 cup uncooked white rice
Instructions
- Combine ground beef, bacon, and onion in a large stockpot over medium-high heat. Cook and stir for 5 minutes. Add chili powder, garlic, sugar, 1 tablespoon red pepper flakes, cumin, cinnamon, paprika, salt, and pepper; cook and stir until beef is browned and crumbly and onions are translucent, about 2 more minutes.
- Add tomato sauce, kidney beans, garbanzo beans, diced tomatoes, barley, white rice, and remaining red pepper flakes. Simmer for 1 1/2 hours, stirring periodically and tasting to adjust seasonings.
Nutrition Facts
| Calories | 522 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 18 g |
| Protein | 29 g |
| Saturated Fat | 5 g |
| Sodium | 1510 mg |
| Sugars | 10 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |