Recipe information
Ingredients for - Micah's 4 1/2-Alarm Chili
4. Kidney beans, undrained, or more to taste - 2 (15 ounce) cans
5. Baked beans, undrained, or more to taste - 2 (15 ounce) cans
6. Diced stewed tomatoes, or more to taste - 1 (28 ounce) can
8. Barbeque rub (such as Great American Spice Co.™ Pit Master) - 2 tablespoons
10. Habanero-based hot sauce (such as Backdraft Fire Sauce®) - 1 tablespoon
How to cook deliciously - Micah's 4 1/2-Alarm Chili
1. Stage
Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
2. Stage
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.
3. Stage
Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.
4. Stage
Refrigerate chili, 8 hours to overnight.
5. Stage
Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.
