Red-Hot Chili

RED-HOT CHILI BY FIZA KHAN

INGREDIENTS

• 6 slices maple-cured bacon
• 4 cloves garlic, smashed
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 2 red onions, diced
• 1 reconstituted chipotle pepper, diced
• 1 jalapeno pepper, minced
• 1 poblano pepper, diced
• Two 28-ounce cans whole San Marzano tomatoes, crushed with your hands

• 3 tablespoons espresso (1 shot)
• 1 tablespoon pure maple syrup
• 1/2 teaspoon dried Greek oregano
• Freshly cracked pepper
• 2 cups cooked black beans, drained
• 2 cups cooked red kidney beans, drained
• 1/4 cup fresh cilantro leaves, minced
• 1 cup sour cream
• 2 scallions, sliced

DIRECTIONS

In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside. 

Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through. 

Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.