As promised in this recent post, I prepared a mean chili for last weekend’s Super Bowl.

Start by rendering bacon in a bit of oil in a large pot. Once slightly crispy, remove the bacon, leaving the bacon fat in the pot, and set aside. Sweat chopped onions and garlic in the fat. (For a spicier version, add chopped jalapeños to the party at this point.)

Once the onions are translucent, add the spices and toast for 1-2 minutes: paprika, chili powder, cayenne pepper, cumin, cinnamon and cocoa powder all made it into my chili. (Here is when you should deglaze with a bottle of beer and allow it to reduce, a step which I forgot.)

Now add ground beef and cook until it just loses its pink color, stirring often to break the meat apart. Pour in canned diced tomatoes, rinsed canned black beans and the reserved bacon and add enough chicken broth to cover.

Over low heat, strirring occasionally, cook the chili until the liquid has mostly evaporated, which, for me, took about two hours. Season with salt to taste.