Chili and Cornbread

Ingredients

Directions

1. In a large pot, cook bacon over medium heat until crisp. Remove bacon to a paper towel-lined plate.

1. In the same pot with bacon fat, add onions and bell pepper; cook 4-5 minutes until softened. Add jalapeño if using.

1. Add ground beef to the pot, breaking up with a spoon as it cooks. Cook until no longer pink; drain off any excess fat.

1. Stir in garlic and tomato paste, cook 1 minute, then add cocoa powder, chili powder, oregano, cumin, smoked paprika, coriander, salt, pepper, and Worcestershire sauce. Mix until aromatic.

1. Add drained beans, tomatoes with juice, beef stock, and 3/4 of the cooked bacon. Stir to combine. Bring to a simmer, then cover and cook over low heat for at least 45 minutes (longer for more flavour, stir occasionally).

1. Remove lid, taste, and adjust seasoning if needed. If thicker chili is desired, simmer uncovered the last 15 minutes.

1. Spoon chili into bowls, top with sour cream, shredded cheese, cilantro, green onions, and reserved bacon. Serve with cornbread.
2. Enjoy!