This is NOT your classic chili!

Every spoonful offers a deep, smoky flavor fueled with pancetta, beef and a perfect blend of herbs and spices. It will exceed your expectations to serve as a comfort food on a cold winter night and hearty enough to serve for a crowd-pleasing meal with friends. With utterly delicious ingredients that complement each other perfectly, you will crave this protein rich meal year-round!

Top tips for prepping ahead (on your food prep day or the night before)

Looking for ways to reduce time in the kitchen and simplify healthy eating, especially throughout busy weeknights? You can cube the pancetta and chop your veggies (peppers, onion, garlic, celery) beforehand. Store in an airtight container and refrigerate until preparing this delicious dish.  

Some favorite ways to top your Award-Winning Beef or Pancetta Chili

  • Plain non-fat Greek yogurt
  • Freshly grated cheese (some of our favorites are aged smoked cheddar and 2-year-aged extra-sharp cheddar)
  • Scallions
  • Chives
  • Parsley

Recipe variations and simple swaps

  • Ground turkey breast rather than beef
  • White pepper with black
  • Ancho chili powder for Mexican

Because we all have different preferences, there’s no hard rules when it comes to cooking. That’s why we give you the freedom to “season to your taste.” We want you to learn how to flavor your dishes to YOUR liking, not ours. The more you experiment with your cooking style, the more comfortable you’ll become. You’ll discover what herbs and spices you prefer. Before you know it, you’ll be flavoring foods without giving it any thought!!

How to “reinvent” your leftover chili:

  • In a breakfast burrito
  • As a side to scrambled eggs
  • On a bed of greens topped with a sprinkle of cheddar cheese 
  • Layered in an enchilada casserole
  • Chili Stuffed Peppers: A great way to put a spin on leftovers from this meal is by adding a little curry, some whole grain rice or stuffing a pepper. Cut off the top of a bell pepper, remove seeds, stuff pepper half full with chili, layer a small amount of cheese and fill remaining space with chili. Top stuffed pepper with a small amount of cheese. Place in baking dish and bake at 350 degrees for 20 minutes or until pepper softens and center is warm.
  • Layered in a taco dip (Greek yogurt, salsa, shredded lettuce and cheese)
  • With homemade tortilla chips for dippingPrint
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Award Winning Beef and Pancetta Chili


    • Course: ,
    • Prep Time: 30 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 8 1x

    Description

    This is NOT your classic chili! Every spoonful offers a deep, smoky flavor fueled with pancetta, beef and a perfect blend of herbs and spices. It will exceed your expectations to serve as a comfort food on a cold winter night and hearty enough to serve for a crowd-pleasing meal with friends. With utterly delicious ingredients that complement each other perfectly, you will crave this protein rich meal year-round!


    Ingredients

    Scale
    Meat:
    Vegetables:
    Flavoring, Herbs and Spices:
    • 1 tablespoon extra virgin olive oil
    • 2 tablespoons bourbon, red wine or beef broth 
    • 1 teaspoon cumin
    • 1 heaping teaspoon red pepper or chili powder
    • 1/2 teaspoon Mexican chili powder
    • 1/2 teaspoon ancho chili powder (if you don’t have this, double the Mexican chili powder)
    • 1 tablespoon black pepper
    • 1/2 teaspoon white pepper
    • 1 tablespoon ground coriander
    • 2 tablespoons chili pepper paste 
    • 2 tablespoons hot sauce
    • 2 teaspoons Himalayan pink salt

    Instructions

    1. Heat a large pot until warm. When pot is warm, add EVOO and lightly brown beef and pancetta. (To prevent the meat from drying out, do not cook it entirely.) Remove from pot, leaving remaining liquid in pot.
    2. Add bourbon, wine or beef stock to pot to deglaze the bottom. (Deglazing pulls flavor.) Wait 30-60 seconds before adding peppers, onions, garlic and celery. Cook vegetables until onions are translucent. Add meat, diced tomatoes, whole peeled tomatoes and tomato sauce. Stir to combine.
    3. Add cumin, red pepper, chili powders, black pepper, white pepper, coriander, chili paste, hot sauce and salt. Simmer for 30 minutes, stirring occasionally.
    4. Add tomato paste and beans. Simmer for 10 minutes, stirring occasionally.
    5. Serve in a bowl with a dollop of Greek yogurt and grated cheese. Garnish with scallions, chives or parsley.

    Notes

    We recommend organic ingredients when feasible. 

    Category :Recipes
    Method :One Pot
>