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Micah's 4 1/2-Alarm Chili Recipe

Recipe by: Bhyphenlow

"This is my sweet and spicy chili. Enough people have asked for the recipe that I decided to post it here! This makes a pretty big batch of chili. You can always halve the ingredients. Also, I probably make it a little bit differently each time, so it's no biggie if the ingredients aren't an exact match. I think that the chili is best when it has a few days to really combine the flavors."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook6 h 15 m
Ready In14 h 55 m

1Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
2Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.
3Combine 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.
4Refrigerate chili, 8 hours to overnight.
5Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.

Footnotes

Cook's Notes:
You can also make this in a 5-quart slow cooker.
Substitute 1 to 2 cups cubed cooked ham for the bacon if desired. Substitute 3 cups fresh tomatoes for the canned if desired.
Substitute barbeque sauce for the rub if preferred.

Ingredients