The Award Winning Windy City Chili

6 slices of thick cut bacon, cut into 1/2 inch pieces

4 cloves of garlic, finely chopped

2 medium onions, finely chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon paprika

2 teaspoons dried oregano

1/2 teaspoon cayenne (if you like spicy, try 1 teaspoon for a nice heat)

1 tablespoon of salt

1/2 a tablespoon of pepper

1 lb. 85 % lean ground beef

1 lb ground pork chorizo

1 24 oz can of crushed tomatoes

1 24 oz can of diced tomatoes with juice


In a large heavy bottomed dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is crisp and brown, add all the veggies and spices and mix well. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once the beef is beginning to brown, add the pork and break it up like the beef, until brown and cook until the meat is no longer pink (about 4 minutes). Add the crushed and diced tomatoes. At this point taste the chili to make sure it’s seasoned properly. Add a little salt and pepper if necessary.

Turn the heat down to a medium-low and simmer for at least an hour and a half.