Add the chicken broth, fire-roasted tomatoes, chopped cilantro, black beans, diced roasted red peppers, chipotle in adobo, reserved bacon and salt. Stir well to combine and bring the mixture to a boil. Reduce the heat to maintain a low boil and cook for 25-30 minutes until the chili has thickened a bit. Taste and add more salt, if needed. Allow the chili to sit for 20 minutes for the flavors to meld and marry a bit before serving.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
This recipe will yield a mildly spicy chili. If you like more heat, feel free to use more chili powder or more chipotle pepper.
Chili powders vary a lot in heat intensity so it’s better to start with less and add more, to taste.