Oven Temp: Medium/High
- 6 slices of bacon cut into 1-inch pieces
- 2 onions, finely chopped
- 6 cloves of garlic, finely chopped
- 2 pounds ground sirloin
- 1 6-oz. can tomato paste
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 2 4-oz. cans diced green chilies, drained
- 1 4-oz. can diced jalapeños
- 4 cups water
- 1 28-oz. can crushed tomatoes
- 1 cup coarsely chopped pitted green olives
- 1 teaspoon ground cinnamon
- 2 tablespoons dried oregano
- 1 12-oz. can pinto beans, drained
- 1 12-oz. can corn, drained
- Prepare enough coals for a medium-hot fire or set a gas grill to medium high (or turn on the stove).
- Place a large pot over medium high heat and add the bacon pieces. When the bacon is cooked through, about 6 minutes, pour out some of the fat, add the onions and red bell peppers, and cook until the vegetables soften, about 6 minutes more. Add the garlic and cook for 1 minute more.
- Add the ground sirloin, and cook until all the pink is gone, about 5 minutes more.
- Add the tomato paste, chili powder and ground cumin and cook for 1 minute, stirring often.
- Add the green chilies, jalapeños, water, tomatoes, olives, cinnamon and oregano and bring the liquid to a boil. Reduce the heat to medium low, cover and simmer the chili for 1 hour, stirring every 20 minutes or so to keep the bottom from scorching.
- Add the pinto beans and corn, and simmer for 10 minutes more, stirring often. Remove from heat and serve, or let cool and keep cold in refrigerator or ice-filled cooler for up to 3 days.
- Reheat the chili by placing the pot on the grill over medium heat, stirring to keep the bottom from scorching, until the chili is heated through.