½ large yellow onion chopped
½ green pepper chopped
1 whole small red pepper chopped
3 oz. pancetta chopped
1 lb ground beef
1 can diced tomatoes (28 oz.)
1 can red kidney beans (14.5 oz)
2 tablespoons tomato paste
1 small jalapeno chopped, seeds removed
various spices to taste- chili powder, dash of cumin for a bit of body to it
salt & pepper
Cook pancetta & ground beef in dutch oven or large pot on the stove, (you could use a large skillet and then combine everything in a large stock pot to bring it all together). When browned remove from pan and place on a paper towel on a plate to drain excess fat. Add onions & peppers to the pan leaving the pancetta drippings. If you need a bit more oil to ensure the veggies don’t stick add a touch of olive oil. Add pancetta and ground beef back to dutch oven, stir in tomato paste, diced tomatoes, beans, and spices. Simmer for about 40 mins until flavors are well developed and is the consistency you desire. I like a thicker chili myself.
Top with shredded cheese & sour cream if you like, serve with cornbread/tortilla chips, whatever suits your fancy.
Cornbread– From MarthaStewart.com
1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour (spooned and leveled)
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 1/2 teaspoons coarse salt
1 cup low-fat buttermilk
Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.
(I forgot to add the salt, and it came out pretty good anyway)