Bacon makes everything better
It depends how much other meat you have in there, I try not to over power the other meats but 1/4-1/3 bacon seems to be a good equation if still using beans. This weekends batch uses 3lbs of ground beef, 3lb ground turkey, and 3lb of bacon. :Q Also about 3 different kinds of beans.
I buy a bag of the bacon "bits 'n pieces" and crisp them up really nice (last time I started the bacon on the grill with come hickory chips to add flavor and finished in a skillet making sure to drain the grease often). Drain the grease and let the crispy bacon stand for about 15 minutes wrapped in paper towels to cut some of the remaining overpowering grease. Chop the bacon into bite sized chunks on a cutting board, it will flake and this is a very good thing. Only about half of the bacon chunks will remain at the end, the rest is the delicious bacon shrapnel, so scrape the chopped bacon, bits and all, in to the chili pot about mid-simmer. Adds a great flavor without over powering the beef.
BasharOfTheAges wrote:People have been pushing me to try ground pork and ground lamb in my chilli for a while. My father (who's recipie I base mine off of) tried it and said it turned out pretty damn good. Of course, we both use dried beans and soak them overnight in beef broth. No canned crap. It makes all the difference. (He actually uses liquid smoke in the soak too)
Going to have to try this, I have always been lazy and used can swill.
<Orwell> WTF are they doing upstairs. Almost sounds like construction
<[Kristyrat]> Orwell, you see / <[Kristyrat]> when a man really likes a woman / <[Kristyrat]> or has a bottle of chloroform
<inthesto> He takes her stuff / <inthesto> And then poops in her vagina