Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 pound ground beef (450g), or plant based alternative
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 4 slices bacon, cooked and crumbled
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (425g)
  • 1 (15 ounce) can great northern beans, rinsed and drained (425g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel) (283g)
  • ½ cup ketchup (120ml)
  • ¼ cup brown sugar, packed (50g)
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and garlic to the pot with the browned beef. Cook until softened, about 5 minutes. Add green pepper and cook for 3 minutes more.
  3. Stir in the cooked and crumbled bacon, kidney beans, pinto beans, great northern beans, tomato sauce, diced tomatoes and green chilies, ketchup, brown sugar, Worcestershire sauce, chili powder, smoked paprika, cumin, and garlic powder.
  4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 1 hour and 30 minutes, stirring occasionally to prevent sticking.
  5. Season with salt and black pepper to taste. Garnish with chopped cilantro, shredded cheddar cheese, and sour cream, if desired. Serve hot.