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Mild Garbanzo-Bacon Chili




Source of Recipe


D'Agostino, NYC


List of Ingredients




8 slices bacon
3 cups chopped yellow onion
4 garlic cloves, minced
2 jalapeño chiles, seeded and minced
2 14-1/2-ounce cans chicken broth (not condensed)
2 15-ounce cans garbanzo beans, rinsed and drained
1 tablespoon ground cumin
1/2 cup finely chopped green bell pepper


Recipe



Place a dutch oven (preferably cast iron) over medium-high heat, add bacon, and cook until crisp. Transfer bacon to paper towels to drain, then crumble and set aside. Discard all but 1 tablespoon of the bacon drippings from dutch oven and add onion, garlic, and jalapeños. Cook for 4 minutes or until onion is translucent. Add broth and bring to a boil. Add beans, cumin, and bacon and return to a boil. Reduce heat and simmer, uncovered, for 25 minutes. Add green pepper and simmer for 5 minutes more. Remove from heat and let stand, uncovered, for 5 minutes to absorb flavors.


SUGGESTED GARNISH: Additional minced jalapeño and finely chopped bell pepper.

Makes about 4 cups