6 slices thick cut bacon
6 large cloves garlic, crushed
3 cups chopped Spanish onion
½ teaspoon salt
2 teaspoons cumin seeds, ground
2 teaspoons dried basil
2 pounds ground chuck (chili ground)
1 teaspoon salt
5 cups canned tomatoes-crush with hands
¼ cup double strength tomato paste
3 cups beef stock
1 tablespoon molasses
2 tablespoons chili powder
2 teaspoons smoked paprika
1 cup pickled jalapenos (grocery in jar)
2 ½ cups chili beans, drained
Heat a large sauté pan or medium sized stock pot over med-high temp. Add bacon and cook till fat is rendered. Remove bacon, chop and reserve.
Add garlic and cook 2 minutes, stirring often to prevent from burning. Add onion & salt and cook till edges are browned and onions start to caramelize. Add cumin and basil and cook 1 more minute. Spoon into a bowl and set aside.
Whisk the tomato paste, beef stock & molasses together in a small bowl. Place sauté pan back on burner and brown the ground chuck with 1 teaspoon salt. Add the onions & garlic back. Add the tomatoes & the beef stock with tomato paste & molasses, stir. Stir in the chili powder, paprika & pepper flakes. Start with ¼ teaspoon pepper flakes and add more if needed for heat. Simmer on low temp for 20 minutes, covered.
Remove cover and stir in pickled jalapenos, reserved chopped bacon, chili beans & salt & pepper to taste. Serve with white cheddar cheese, sour cream & chopped fresh Italian parsley.