Bacon Java Chili
Yeah, I know, it’s springtime and chili is normally a fall or winter recipe but we’re all stuck at home and nothing makes sense anymore anyway, so why not?
Chili is a staple in our household. We eat it year-round and worked for the better part of a decade to perfect this recipe. Like many Americans, I grew up eating chili, usually with tomatoes and topped with an unimaginable amount of cheese and sour cream. #sorrytexas
The java seasoning is a mash-up of recipes from family and friends, and the bacon was an ingredient we deemed necessary after much trial and error. The combination of pork and beef creates a necessary fat element to cut the acid of the chilis and coffee while the beans give it a little extra consistency and texture.
Our extensive chili research has led us to this inarguable mantra:
There are two self-evident truths in life: Bacon and coffee.
It’s cheap, it’s hearty, and it’s something fun to cook for the fam while we’re all stuck at home. Enjoy and stay well!
Chili Ingredients
4-6 pieces of thick cut bacon, chopped into lardons
1 medium onion, diced
4 garlic cloves, minced
1.5 lbs course ground beef (85/15 or 80/20)
¾ cup java mixture (see below for recipe)
2 dried chipotles
6 cups low sodium beef broth
2 16-oz cans of kidney beans, rinsed and drained
shredded cheddar cheese for serving
sliced jalapeños for serving
salt (optional)
A Little About the Java Mixture
You can use this mixture not only for chili but as a rub for ribs, chicken, or whatever else fits you desire. If you decide to use the rub for anything other than this chili recipe, you’ll want to add salt. We have removed it here since some of the other ingredients may contain sodium. If you find that your chili is not salty enough, you can always add more to taste at the end. Be sure not to add it during cooking time as the broth will reduce significantly.
Java Mixture Ingredients
¼ cup chili powder
2 tbsp freshly ground coffee
1 tbsp garlic powder
1 tbsp onion powder
2 tsp dried oregano
1 tsp ground black pepper
1 tsp cumin
Java Mixture Directions
Mix all the ingredients together with a fork or whisk until blended. Set it aside until you’re ready to add it to the chili.
Chili Directions
1. Preheat a 6 quart Dutch oven or stockpot on the stove top to medium heat. After a few minutes, add one bacon lardon. If it sizzled, take a whiff and add the rest. If not, wait a minute longer and try again.
2. Cook the bacon lardons over medium heat until crispy. (Because the pieces are so small, this should only take a few minutes). Remove the bacon from the pan and set aside, leaving just enough bacon grease to cover the bottom of the cooking vessel.
3. Add the onion and cook over medium-low heat until translucent. This may take a few minutes. If your onions start to become brown on the edges, turn the heat down. (They need to go low and slow so be patient during this step).
4. Once the onions appear translucent, stir in the garlic. Cook until fragrant (about 1-2 minutes).
5. Add the ground beef and turn the heat up to medium high. (This will help to brown the meat as opposed to boil it). Use a spatula or turner to separate the meat across the bottom of the pan to ensure even cooking.
6. As the meat browns, add the java rub. Stir the mixture so that the meat is evenly coated and you begin to smell the spices toasting. Then, add the bacon, dried chipotles, and the beef broth turning the heat on high to bring the pot back to a boil.
7. Once the pot returns to boil, turn the heat down to low so that it just slightly simmers. Stir it every 15-20 minutes or so for the next hour and 45 minutes.
8. After the chili has simmered for the full hour and 45 minutes, place half of the kidney beans in a blender with 1-2 ladles worth of chili. Blend until creamy and add this to the chili mixture. Then, add the other half the beans (whole). Stir them in and cook for 15 minutes more.
9. After the beans have cooked for the remaining 15 minutes, carefully taste the chili and salt to taste.
10. Remove the smoked chipotles before serving. (We forgot to do this once and our friend suffered the consequences. Sorry, Matt!)
11. Ladle the chili into bowls and serve with shredded cheddar cheese and/or jalapeño slices and a side of cornbread and enjoy!
Try the recipe? Leave a comment below and let us know what you think!
*Recipe and article originally published by WHRO and edited for Crumb & Splatter.
