Chili-Ellena Style

Chili-Ellena Style

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  • 2 slices bacon, diced
  • 1 tbsp. butter
  • 1 onion, coarsely chopped
  • 3 cloves garlic, chopped
  • 2 tbsp paprika
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. cayenne pepper
  • 1/4 cup chili powder
  • 1 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 2 pounds lean ground beef
  • 1 14 1/2-oz. can diced tomatoes
  • 1 10 1/2-oz. can tomato puree
  • 2 1/2 cups water
  • 1 16-oz. can red kidney bean
  • 1 16-oz. can dark red kidney bean

Toppings: chopped jalapeno, chopped onion or scallion, grated cheddar cheese, lime wedges, tortilla or corn chips, and sour cream


In a Dutch oven, cook bacon over medium heat until browned. Remove bacon from pan and set aside for later. Add butter and onion, and cook until onion is golden. Add garlic and sauté for 2-3 minutes. Add paprika, cumin, oregano, cayenne, chili powder, salt, pepper, and ground beef. Cook, stirring occasionally, breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes. Stir in diced tomatoes with their liquid, tomato puree and water and bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until liquid thickens, about 40 minutes. It may be necessary to add a little more water to thin the chili. Stir in beans and their liquid; heat. Serve in soup bowls with a choice of toppings.

Ellena's Notes

Eat Simple, Eat Well, Ellena