Cooking with Karl: Karl's Classic Ohio Chili

I finally decided to not just “wing it” and actually wrote down a chili recipe that should make most Ohio-style chili fans happy. No single chili can please everyone, but this one pleases most. This recipe has half of the beans of a normal chili to accommodate the “no bean” crowd, and just a touch of heat, but not too much.

Here’s how to make it:

Prep time: 15 minutes

Cook time: 45 minutes

Servings 12

Ingredients

• 10 strips uncooked bacon, cut into small pieces
• 2 large yellow onions, diced
• 2 red peppers, diced
• 2 T minced garlic
• 2 lbs. 85% lean/15% fat ground beef 
• 2 T brown sugar
• 1½ T Gebhardt’s chili powder
• 1½ T ancho chili powder
• 2 t smoked paprika
• 2 t cumin
• 2 t onion powder
• 1 T coriander
• 1½ t ground black pepper
• 1 t kosher salt
• ¼ t cayenne pepper
• 3 C beef broth
• 15 oz can pinto beans, rinsed & drained
• 15 oz can black beans, rinsed & drained
• Three 14.5-oz cans petite diced fire roasted tomatoes
• 7-oz can diced fire roasted green chilis
• ½ C tomato paste
• 2 T Worcestershire sauce
• 2 T balsamic vinegar

Directions

1. Put spices all in a small bowl and stir to combine.
2. Open cans, and dice veggies to ¼-inch pieces.
3. Place chopped uncooked bacon in a large pot and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel-lined plate and drain all but 2 T of grease. Chop into tiny pieces once drained.
4. Add onion and pepper and cook until softened, about 5 minutes. Add garlic and cook for one minute until fragrant.
5. Add beef, breaking apart with a spatula as you cook into fine, small pieces. 
6. Once meat is halfway cooked, add combined sugar and spices and mix well. Cook beef until browned.
7. Add beef broth, beans, tomatoes, tomato paste, chilis and Worcestershire sauce and your cooked bacon (chopped into tiny pieces) and stir well.
8. Bring to a boil and cook for 2 minutes, stirring frequently. 
9. Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to develop.
10. The chili is best prepared a day ahead and refrigerated overnight.
11. Add in balsamic vinegar just before serving.
12. Serve immediately with the chili accoutrements of your choice.