Micah's 4 1/2-Alarm Chili

This is my sweet and spicy chili. Enough people have asked for the recipe that I decided to post it here! This makes a pretty big batch of chili. You can always halve the ingredients. Also, I probably make it a little bit differently each time, so it's no biggie if the ingredients aren't an exact match. I think that the chili is best when it has a few days to really combine the flavors.

• Preparation Time: 10 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 10 mins
• Calories: 196 Calories

Ingredients

• ½ cup brown sugar
• 1 pound bacon
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 1 pound ground beef, or more to taste
• 1 onion, chopped, or more to taste
• 2 (15 ounce) cans kidney beans, undrained, or more to taste
• 2 (15 ounce) cans baked beans, undrained, or more to taste
• 1 (28 ounce) can diced stewed tomatoes, or more to taste
• 2 tablespoons barbeque rub (such as Great American Spice Co.™ Pit Master)
• 1 tablespoon habanero-based hot sauce (such as Backdraft Fire Sauce®)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Refrigerate chili, 8 hours to overnight.

Step 5

Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.