Cooking Thursday

 My sister Cheri recently sent me this recipe, with the message "You have to try this!" My usual chili recipe is from my friend Jenny the Pirate and can be found here.  It's so easy and is always good. 
I made this new recipe on the weekend and it was yummy!  I knew Bob would like it, because bacon....    It also has maple syrup in it, just a touch, but it adds a unique flavor twist.  We really liked it and it will be added to my chili recipe roster along with Jenny's recipe!

Smoky Bacon Chili

2 tablespoons olive oil
1 pound ground beef
1 pound ground Italian Sausage
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
6 ounces tomato paste
8 ounces tomato sauce
3 - 15 ounce cans diced tomatoes
3- 15 ounce cans light or dark kidney beans, rinsed and drained
8 strips bacon, cooked and chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons paprika
1 tablespoon maple syrup
salt and pepper to taste
Optional toppings; sour cream, cheese, green onions

In a large pot, heat the olive oil over medium heat.  Add beef and sausage and cook until browned, stirring frequently.  Remove meat from pan, drain and set aside.
Add the onion, red pepper and garlic to pan, cook until softened, stirring occasionally, about 5 minutes.  Add tomato paste, tomato sauce, diced tomatoes, beans and bacon. Stir until combined and then stir in cooked sausage and beef.
Season with chili powder, cumin, paprika, maple syrup, salt and pepper.  Stir and let chili simmer on low for 30 minutes or until thickened.
Serve hot with desired toppings.