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- Preparing Time: 14 hours and 55 minutes
- Total Time: -
- Served Person: 20
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1/2 cup brown sugar
- 1 pound bacon
- 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®)
- Carbohydrate 25.3
- Cholesterol 22
- Fat 6.3
- Protein 11.5
- Sodium 810
- Calories 196 calories;
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. 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. 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. Refrigerate chili, 8 hours to overnight. Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.
