- 1 pound ground beef, or more to taste
- 1 onion, chopped, or more to taste
- 1 pound bacon
- 2 (15 ounce) cans kidney beans, undrained, or more to taste
- 2 (15 ounce) cans baked beans, undrained, or more to taste
- 1 (28 ounce) can diced stewed tomatoes, or more to taste
- 1/2 cup brown sugar
- 2 tablespoons barbeque rub (such as Great American Spice Co.™ Pit Master)
- 2 tablespoons chili powder
- 1 tablespoon habanero-based hot sauce (such as Backdraft Fire Sauce®)
- 2 teaspoons garlic powder
- Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.
- Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.
- Refrigerate chili, 8 hours to overnight.
- Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.
04/02/2018
recipepes.com
Micah's 4 1/2-Alarm Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
