About this recipe: This is an amazing chilli, for which I've won several prizes. It may have some surprising ingredients, but don't be put off - it is absolutely delicious. This makes a large quantity of chilli, but does freeze well. Try it. You will not be disappointed!
Placing steaks in freezer for about 15 minutes will stiffen them up and make them easier to cut.
To get bacon grease, cook about 4 slices of bacon in a frying pan over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices (save cooked bacon for another use). Retain about 1/4 cup of bacon grease; discard the rest, if any.
You can serve immediately, but for best results, transfer into the insert of a slow cooker, and chill for at least 8 hours to overnight. (you can keep the chilli refrigerated up to 48 hours if need be). When ready to serve, heat in covered slow cooker on High for about 3 hours; then set to Low for serving.
Add another first place chili cookoff win!! I followed this recipe exactly and just won first place in a chili cookoff!! Will definitely be making this again. My DH and son went wild for it. It is somewhat laborious with the steak (which gave me the full on attention of both dogs) but it is well worth the effort! - 25 Mar 2011 (Review from Allrecipes US | Canada)
Add a 2nd place trophy to the trophy rack, Chris! In stiff competition, this recipe hung in there for the red ribbon at USCG Training Center Yorktown's Annual Spring Fling Chili Cookoff. I made MINOR substitutions. I used one can of black beans and two of the kidney beans. I also added minced garlic and about 2 tsps. of paprika, and a whole chopped dried ancho chili. The judges said it was close...I think I lost out to a bean-free (Texas) chili! Good recipe...will make again (and maybe win next year!) - 03 Jun 2010 (Review from Allrecipes US | Canada)
I just finished making this chili and holy cow its fabulous. I can't wait to taste it once its had a chance to sit in the fridge and all the flavors have had a chance meld together. I will definitely make this again and spice it up a little more. At first taste its not what I consider spicy, but there is a touch of heat at the end. I may update this once I've had a chance to taste the final product. - 27 Feb 2011 (Review from Allrecipes US | Canada)