Pickled Jalapeno


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

Pepper flakes

1 cup pickled jalapenos (grocery in jar)

2 ½ cups chili beans, drained


Cracked pepper





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.