The Best Ranch Chili

Toss cubes with salt and pepper; set aside. Fry bacon in large, heavy soup kettle or dutch oven over medium heat until fat renders and bacon crisps, about 10 mins. Remove bacon with slotted spoon to plate lined with paper towels; poura ll but 2 tsp fat from pot into small bowl; set aside.

Increase heat to med-high, add half of meat to now empty pot and cook until well browned on all sides, about 5 minutes. Transfer browed meat to bowl. Brown remaining meat, adding another 2 tsp bacon fat to pot if necessary. Transfer 2nd batch of meat to bowl.

Reduce heat to med-low and add 3 tbsp bacon fat to now-empty pot. Add onion, jalapenos, chili powder, cumin and oregano; cook, stirring occasionally, until vegetables are beginning to brown, 4 to 5 minutes. Add garlic and brown sugar; cook until just fragrant, about 15 seconds. Add diced tomatoes and scrape pot bottom to loosen browned bits. Add reserved bacon, browned meat, and water; bring to simmer. Continue to cook, uncovered, at slow simmer until meat is tender and juices are dark and starting to thicken, about 2 hours.

Add beans, reduce heat to low, and simmer, uncovered, stirring occasionally, for 30 minutes. Adjust seasoning with additional salt and serve.

NOTE: Recipe can be doubled, but if you try to brown four batches of the meat in the same pan, the drippings will burn. We recommend that you brown the extra meat (in two batches) in a separate skillet.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in pot.