1. Place 2 cups of beef broth and bacon burger in a large stock pot. Cook on medium heat and break apart burger with a wooden spoon.
2. Dice the onions and peppers, mince the garlic (I use a food processor to cut mine into small pieces) and add to the pot. Add remaining 2 cups of beef broth. Turn temperature to low, cover with lid. Let cook for about 10 minutes, stirring occasionally.
3. Add the tomato sauce, chili beans, kidney beans, chili powder, salt and pepper. Stir to combine ingredients. Uncover and simmer on low for 45 minutes, stirring occasionally to prevent sticking. (My stove's simmer setting causes my chili to be at a low boil which causes the extra liquid to evaporate.)
4. As the chili begins to thicken, add in 3/4 of the box of Red Pepper & Tomato Soup, stir to combine. Cook for an additional 30-60 minutes, stirring occasionally. Let rest on stove for 1 hour before serving.
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