🎼 Perfect partnerCider Braised Short Ribs with Caramelized Onions
🍔 ⏱️ 3h 30m
Oven + stovetop — no fighting over heatShares 6 ingredients (carrot, pepper, onion)
👨🍳 Instructions
✨ Meez Magic · 5 steps → 5 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Gather and prepare all ingredients for the chili, measuring and chopping as needed.
2
In a large pot, combine stewed tomatoes, chopped onion, celery, carrot, tomato paste, steak sauce, green and red bell peppers, white wine, and red pepper flakes. Bring the mixture to a gentle simmer over medium-low heat.
3
While the tomato mixture simmers, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Transfer bacon slices to paper towels to drain and crisp.
4
In the same skillet with bacon drippings, cook ground beef over medium-high heat, stirring and breaking it up, until brown and crumbly. Drain excess fat and stir in chili seasoning mix until beef is well coated.
5
Crumble the cooked bacon and stir it into the tomato mixture along with the seasoned beef and ground cumin. Continue simmering until vegetables are tender and flavors are well blended. Stir in kidney beans, chopped cilantro, and parsley, and cook until beans are heated through. Serve the chili warm.
🎉
You're all done!
Enjoy your award-winning chili — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather IngredientsMise en place makes cooking easier
- Watch out · Simmer Tomato BaseKeep heat medium-low to avoid scorching
- Crisp the BaconDrain on paper towels to keep crisp
- Brown Ground BeefBreak beef into small crumbles as it cooks
- Combine and SimmerStir occasionally to blend flavors evenly
- Add Beans and HerbsAdd herbs last to keep flavor fresh
- Serve WarmTop with cheese or sour cream if desired
- Enjoy Your Chili!Pairs great with cornbread
Swaps, storing and making ahead
Good to know
Swaps
- No white wine? Use the same amount of beef broth for a similar depth of flavor.
- No fresh cilantro or parsley? Use dried herbs, about a third of the amount.
Storing it
Store leftovers in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months. Reheat on the stovetop until steaming hot, adding water if it's too thick.
Making it ahead
The chili can be made up to 2 days ahead and kept in the fridge; flavor deepens as it sits, so reheat gently before serving.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
