Chili with black beans

[rosefox]

The quantities here make about two gallons of chili. Do not double this recipe, even when cooking to fill the freezer. Two gallons is a lot! Make sure you have a big enough pot, or reduce the recipe as needed.

Ingredients

1 pound bacon, cut into 1/2-inch pieces
4 medium or 3 large red onions, chopped fine
2 red bell peppers, cut into 1/2-inch cubes
3–4 jalapeño peppers, chopped fine
1/2 cup chili powder
2 Tbsp ground cumin
4 tsp ground coriander
2 tsp red pepper flakes
1 tsp urfa biber
2 teaspoons dried oregano, or 2 Tbsp minced fresh oregano
3–4 Tbsp lime juice
4 pounds ground turkey or beef
4 cans (16 ounces each) black beans, drained and rinsed
3 cans (28 ounces each) crushed tomatoes (ideally fire-roasted, but any will do)

Garnishes (put here so you remember to add them to your shopping list): lime wedges, cheese, sour cream, guacamole, chips, etc.

Instructions

Prep vegetables. Measure out everything that needs measured.

In the bottom of a big pot or nonreactive Dutch oven, fry the bacon until the liquid has cooked off, the fat has rendered out, and the meat is browned.

Add seasonings and fry for 1 minute. Add onions, peppers, and lime juice. If things stick to the bottom, stir in half a cup of water. Cook until vegetables are soft.

Add half the meat and cook 5 minutes, stirring to break up the chunks. Repeat with other half. Add beans and tomatoes. Bring to boil, reduce to simmer, and cook uncovered 1 hour, stirring occasionally.

Serve alone or over rice; garnish as desired.

Source: http://www.cooksillustrated.com/recipes/detail.asp?docid=4655