Dark Cherry Chili with Bacon
This Dark Cherry Chili with Bacon is savory, smoky, salty, a little sweet and so delicious. The perfect meal in a bowl that the entire family will gobble down!
Ingredients
- 8 oz uncured bacon diced small
- 1 medium yellow onion diced small
- 1 large poblano ribs and seeds removed, diced small
- 6-8 cloves fresh garlic minced
- 1.25 pounds 85/15 ground beef
- 2 tablespoons chili powder
- 1 tablespoon each granulated garlic, onion powder, cumin, sea salt, smoked paprika
- 1 teaspoon dried oregano
- 20 turns of freshly ground pepper
- large pinch of cayenne
- one 10 oz bag frozen dark cherries
- 2 t tomato paste
- 1 16.9 oz box beef broth about 2 cups
- 1 cup canned crushed tomatoes
- 1 tablespoon pure maple syrup omit for whole30
- diced avocado, crushed plantain chips, shredded pepper jack cheese to garnish
Instructions
- in a heavy bottomed dutch oven over medium heat, add your diced bacon and cook until crispy. transfer to a paper towel-lined plate and set aside.
- remove bacon grease leaving a couple tablespoons in the pot. add your diced onion and poblano and saute until translucent and lightly browned, about 5 minutes. turn heat down if vegetables are browning too quickly.
- add ground beef and break up until uniform and browned. stir in minced garlic and spices, toasting for a couple minutes.
- stir in frozen dark cherries, tomato paste, beef broth, maple syrup and crushed tomatoes. let simmer on low, stirring often, until thickened and flavorful, about 45 minutes- 1 hour. stir in reserved crumbled bacon.
- serve with your favorite toppings! this chili is even *better* the next day!