4slicesthick cut bacon6 strips if using regular bacon
1red bell pepperchopped
2Chipotle Peppers in Adobo Saucechopped (Note...2 peppers not 2 cans!)
¼cupflat-leaf parsleyfinely chopped
46oz.can V-8 juice
28oz.can diced tomatoes
15oz.can tomato sauce
16oz.can kidney beansdrained and rinsed
16oz.can pinto beansdrained and rinsed
16oz.can black beansdrained and rinsed
Sour creamyou can substitute plain yogurt
Green onionsfinely sliced
In a large pot, cook the ground beef over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain any grease from the pot and add the bacon. Cook until firm but not crisp. Remove all but 2 Tablespoons of fat from the pot and add the onion, red bell pepper, garlic, Chipotle peppers, and parsley and cook over medium heat, stirring occasionally, until onions are fragrant and softened (about 5 minutes). Turn heat to low and add the chili powder, cumin, oregano, salt, pepper and cayenne pepper. Stir until combined and saute on low for 2 more minutes.
Put the ground beef back into the pot. Add the V-8 juice, bourbon, molasses, diced tomatoes, tomato sauce, kidney beans, pinto beans and black beans to the pot. Slowly bring to a boil and then turn heat down to medium low, cover with some venting and simmer for 2 hours; stirring occasionally. If sauce needs to thicken a bit, remove lid and cook for another 15-20 minutes.
Serve warm with cheese, sour cream and chopped green onions.
Slow Cooker: In slow cooker, saute beef, bacon and vegetable before combining in a crockpot with remaining ingredients. Cook on low for 7 to 8 hours.