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Homemade Chili

Homemade chili with peppers, onions and Rotel Tomatoes
5 from 3 votes
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Course Main Course
Cuisine American


  • 10-12 Strips of Thick Cut Bacon
  • 2 tablespoon Olive Oil
  • 1 Large Yellow Onion Diced
  • 2 Green Bell Peppers
  • 1.5 lbs Ground Meat
  • 3 Cloves Garlic minced
  • 2 10oz Cans of Rotel Tomatoes
  • 1 15oz Can of Tomato Sauce
  • 2 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Salt
  • Pepper to taste
  • ½ Cup Water. More or less depending on your desired consistency
  • 2 15oz Cans of Black Beans


  • Shredded Cheese
  • Diced Green Onion
  • Sour Cream
  • Bacon


  • Dice and cook bacon in a dutch oven over medium heat until crispy
    cooking bacon in a dutch oven
  • Remove from pot and drain grease leaving about 1 tablespoon in the pot. 
  • Add 2 tablespoons olive oil and onions and cook until soft and translucent.
    Sautéing onions for chili
  • Add in ground meat and green peppers and cook until meat is browned and peppers are soft. 
    browning meat in a dutch oven
  • Drain all excess liquid and add in diced tomatoes, tomato sauce, water and all the spices and mix until well combined. 
  • Drain and rinse the black beans and add to the pot. If you like your chili more soupy you can add more water at this time. Taste and add more salt and pepper if needed. 
    adding liquid to a homemade chili in a dutch oven
  • Bring to a boil and reduce to a simmer. Cover and simmer on low  for 1-2 hours. Make sure to check it every 20 min or so and give it a stir to make sure its not burning on the bottom. About 5 min before serving add half the bacon back in and save the remaining for a topping.
  • Serve warm with your favorite toppings and a side of corn bread.
Keyword Chili, homemade chili, venison, venison chili
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