Award-Winning Chili


If only all chili started this way…

As the inaugural post for this blog, I figured I’d lead with one of the recipes I’m most proud of. My co-workers are quite a foodie bunch. We’ve had several cook offs at work, but we’ve had several chili cook-offs.

The formats have varied over the years. Last year, we had clients to judge the proceedings in two categories: Traditional and Unique. We also had the folks that came to taste the chilis vote on their overall favorite. After a disappointing debut in the first cook-off, I came back with a vengeance. My secret? Bacon. Lots and lots of bacon. As you can see from the photo, I won over the judges and everyone else. Best Traditional and The People’s Champion! Here’s the recipe for this magical, magical chili.

Trophies for chili

Adding bacon to anything is a winning formula!

As with any chili recipe, this one is open to adjustments. You can add more heat by adding more chipotle peppers, or you can drop the heat by reducing the peppers. Removing some of the chipotle pepper seeds will also help with the heat. Experiment with your own taste!


Chipotle Chorizo Chili with Bacon and Bacon and Bacon and Bacon and Bacon

By , April 3, 2012

Chipotle Chorizo Chili with Bacon and Bacon and Bacon and Bacon and Bacon



  1. Chop bacon into bite-sized pieces. Cook in a skillet over medium heat until crispy. Set the cooked bacon aside. Do not discard the grease.
  2. Add some of the bacon grease to a large pot over medium heat. Add the turkey and chorizo in medium-size chunks. Cook until the chorizo is browned.
  3. Add the onions and garlic to the skillet the bacon was cooked in and cook for 5 minutes over medium-high heat until the onions are translucent. Turn off the heat.
  4. Drop the heat on the pot with the meat in it. Add the brown sugar, chili powders, cumin, and coriander. Stir until the spices are well-integrated.
  5. Add the contents of the skillet and the tomatoes, tomato sauce, beans, chili peppers, salt, and black pepper to the pot. Turn the heat to high and bring to a simmer.
  6. Pour the contents of the pot into a slow cooker. Cook, covered, for 10 hours on low heat.
  7. One hour before the chili is finished cooking, add the tomato paste. Stir and re-cover.
  8. When the chili is done cooking, add the bacon pieces. Stir well. Serve immediately.

One Response to Award-Winning Chili

  1. Pingback: Cheddar Bay Biscuits | Potluck Bloggers

Leave a Reply

Your email address will not be published. Required fields are marked *