# Award-Winning Chili · Allrecipes

Award-Winning Chili · Allrecipes takes 1 hr 30 min (30 min prep, 1 hr cooking) and serves 8.

Recipe by allrecipes.com · original: https://www.allrecipes.com/recipe/26357/award-winning-chili/  
Cuisine: American · Dish: Soups & stews  
On Meez: https://meezenplace.app/recipes/award-winning-chili-recipe (with step-by-step Cook Mode)

This award-winning chili recipe took 2nd place at our local cook-off! Bet you can't eat just one bowl. If it is too thick, add water, 1/4 cup at a time, until you reach desired consistency. This chili tastes even better the next day.

## Ingredients (serves 8)

- 1 onion, chopped
- 1 carrot, sliced
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- ¼ cup white wine
- 1 pinch crushed red pepper flakes
- 5 slices bacon
- 1½ pounds ground beef
- 1 (1.25 ounce) package chili seasoning mix
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 2 stalks celery, chopped
- 1 teaspoon ground cumin
- 1 (14.5 ounce) can stewed tomatoes, chopped
- 1 (6 ounce) can tomato paste
- ⅓ cup bottled steak sauce
- 1 (15 ounce) can kidney beans, drained

## Steps

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.

## 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.