2 bacon slices, chopped
4 oz. ground beef
1 large onion, diced
1 red pepper, diced
3 cloves garlic, minced
1 tsp. chili powder
1 tbsp. cumin powder
1 tsp. oregano
1 28-oz can crushed tomatoes
2 cups beef stock
1 15.5-oz can red kidney beans
1 15.5-oz can corn
6 Tbsp. Dark Chocolate Balsamic
3 Tbsp. Chipotle Infused Olive Oil
salt to taste
Shredded Cheddar cheese, for finishing
2 scallions, thinly sliced to garnish
In a 6-quart dutch oven fry the bacon over high heat until just crispy. Scoop the bacon out with a slotted spoon and set it aside on a paper towel to drain.
Add ground beef to the pan. Brown the meat and then transfer to a plate.
Drain bacon and meat fat and add 3 Tbs. Chipotle Infused Olive Oil. Reduce the heat to medium and cook the onion and garlic until it’s translucent. Add red peppers and cook until peppers become soft, about two minutes. Stir in the chili powder, cumin and oregano and salt to taste, cook until the spices become fragrant, about 30 seconds. Add the crushed tomatoes to the pot, stir for another minute.
Add the stock, beef, bacon, beans, Chocolate Balsamic and corn. Bring the stew to a boil and then reduce to a simmer. Cook for at least 30-40 minutes.
Taste and adjust the seasonings as desired.
Serve in individual bowls and garnish with scallions and shredded cheddar.