Don’t tell the Texans, but here’s a no-beef chili that really sticks to your ribs. There’s a wee bit of bacon to boost the smokiness, but vegetarians can happily leave it out and still get a wallop of flavor from the mix of veggies and spices.
|2 slices bacon, chopped into 1/2-inch pieces||1/2 teaspoon minced fresh sage|
|1 medium-large yellow onion, finely chopped||1/2 teaspoon kosher salt|
|2 cloves large garlic, minced||1/2 teaspoon ground cumin|
|1 medium red bell pepper, finely chopped||1/2 teaspoon ancho, chipotle or other chile powder (not chili powder mix)|
|1 large carrot, peeled and finely chopped||1/4 teaspoon smoked paprika|
|2 celery ribs, finely chopped||2 15-ounce cans cannellini beans, drained|
|1 teaspoon minced fresh oregano||2 cups chicken stock|
Cook the bacon in a 4-quart Dutch oven or other deep-sided heavy pot over medium-low heat for 5-7 minutes until the bacon renders its fat and starts to crisp.
Add the onion and garlic and cook until very soft, about 5 minutes.
Add the red pepper, carrot, celery, salt, oregano, sage, cumin, chile pepper, and paprika and cook until the vegetables are soft, about 5-7 minutes more.
Add the cannellini beans and chicken stock and bring to a simmer. Cook for 45 minutes or until thick and saucy.
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