1 lb bacon, cut into ½ in chunks

2 JAZZ™ apples, small diced

1 yellow onion, large diced

4 cloves of garlic, finely chopped

2 jalapenos, seeds and stems removed, finely chopped

1 lb ground beef

2 cups crushed tomatoes with their juices (San Marzanos if possible)

1 12 oz dark beer (can use beef stock if you prefer)

2 tsp Worcestershire sauce

1 T chili powder

1 tsp ground cumin

1 T smoked paprika

1 T kosher salt

1 can kidney beans, drained


Optional garnish:

Shredded cheddar

Sour cream

Thinly sliced scallions


In a large pot, render the bacon chunks until crispy.  Spoon out bacon with a slotted spoon leaving the hot fat behind.

Add the onion and apples and saute until tender.

Add the jalapenos and saute until tender.

Add the garlic and saute for approximately 30 seconds.

If lots of excess bacon grease (depends on how fatty the bacon is), drain any excess out of the pot.

Add the ground beef and cook until browned.

Add the remaining ingredients, cover, and simmer for 1-2 hours over low-medium heat (should just be small bubbles, not a vigorous simmer or boil).

The longer you simmer, the more flavour you will get! Adjust seasoning as you wish – more salt if needed, more spice if needed.

Ladle into bowls and garnish the way you like!