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Pickled Jalapeño
Chili With Pickled Jalapenos


2 pounds ground beef 

6 slices bacon, chopped

3 cups large dice, white onion

1.5 tablespoons fresh minced garlic

5 cups canned tomatoes with juices-crushed with hands

¼ cup double strength tomato paste

3 cups beef broth

2 tablespoons molasses

Cumin seeds, toasted and ground

If using pre-ground cumin, add gradually, to-taste.  Toast seeds by heating and tossing in a small pan on med-high heat until aromatic.  

2 teaspoons dried basil

1.5-2 tablespoons chili powder

3/4 teaspoon smoked paprika

2 cups Pinto beans, drained

Salt & pepper

1 cup pickled jalapenos (grocery in jar)





Notes: toasted cumin seeds will have a stronger flavor than pre-ground. Add small amounts at a time to the chili.  The end taste should be subtle.  

Add the ground beef to a large non-stick pan and cook over high heat until nicely browned. Drain off fat, spoon into a bowl and set aside. Wipe out the pan, add the bacon and cook over med to med-high heat until crispy. Remove the bacon, set aside and add the bacon fat to a large cast iron dutch oven with lid or stock pot.  Add the onion to the bacon fat and cook over medium heat until onions start to take on some color.  If needed, add a little oil to the pan. Add the garlic and cook for 1 minute, stirring often to prevent from burning.  


Add the tomatoes, tomato paste, beef broth, molasses, basil, chili powder, paprika and stir.  Add 1/2 teaspoon of the cumin, stir well, taste, add more in small increments if needed.  Add the ground beef, beans, season with salt & pepper and bring to a simmer.  Reduce heat and simmer, stirring occasionally for 20 minutes.  If chili becomes too thick, add small amounts of more beef broth.  

Add the jalapeños, chopped bacon, and serve with your favorite condiments, cilantro, grated cheese, green onions, sour cream, etc.  

Serves about 10



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