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Award Winning Beef and Pancetta Chili

Name: Award Winning Beef and Pancetta Chili
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 pounds lean ground beef; 1/4 pound cubed pancetta; 2 red bell peppers, chopped; 1 jalapeño pepper, chopped (optional – based on your heat preference); 1 large onion, chopped; 4 cloves garlic, chopped; 4 celery stalks, chopped; 1 (15 oz) can tomato sauce; 1 (12 oz) can diced tomatoes; 1 (12 oz) can whole peeled tomatoes; 1 (6 oz) can tomato paste; 2 (15 oz) cans light kidney beans; 1 (15 oz) can cannellini white kidney beans; 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

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 dipping

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