Fire Roasted Smokey Chili
Dr. Heather Boyd-Roberts

This is literally the best chili I have ever had. I think the key to the flavor is using the slice of bacon along with fire roasted diced tomatoes. Make sure when you look for bacon that you use nitrate free. I forgot to take a picture before we ate it, so this picture is another bowl of chili. I'll put a better picture up the next time we make this chill, and there will be a next time!

1 nitrate free uncured bacon slice, finely chopped
2 1/4 cups finely chopped onion, divided
2 garlic cloves, minced
1 pound coarsely ground turkey breast or grass fed hamburger
1/2 pound diced sirloin steak pieces (smaller is better) or extra turkey or
12-16 ounces of organic chicken or bone broth (depends on how much broth
you like to have)
2-3 tablespoons chili powder (depending on how spicy you like it)
1 teaspoon Worcestershire sauce
1/2 teaspoon Celtic sea salt
1/4 teaspoon ground cumin
1 28 oz can fire roasted diced tomatoes, undrained, divided
1 (15-ounce) can pinto, red or black beans, rinsed and drained


1. Cook bacon in a large Dutch oven over medium heat 5 minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about 5 minutes). Uncover and stir in garlic; cook for 1 minute.

2. Increase heat to medium-high; add ground turkey/hamburger and sirloin to pan. Cook 5 minutes or until browned, stirring to crumble. Add chicken broth; cook until liquid is reduced to 1/3 cup (about 7 minutes). Stir in chili powder, Worcestershire, salt, and cumin. Remove 1 cup of diced tomatoes from the 28oz can of diced tomatoes and puree in a blender. Add pureed portion and the remainder of the tomatoes to the dutch oven mixture.

3. Cover, reduce heat, and simmer 30 minutes or until mixture thickens. Stir in beans; cook 10 minutes or until thoroughly heated. Enjoy.

This recipe was adapted from "Springfield Chilli"