Beef, Bacon and Beer Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 slice(s) thick cut bacon finely chopped |
1 large onion finely chopped |
1 clove(s) garlic minced |
3-4 pound(s) lean chuck roast cut in small pieces |
1/4 cup(s) flour |
3 tablespoon(s) chili powder |
2 teaspoon(s) ground cumin |
2 teaspoon(s) smoked spanish paprika |
1 teaspoon(s) cayenne pepper |
1 tablespoon(s) garlic powder |
salt and pepper |
2 can(s) (14.5 oz) crushed fire roasted tomatoes |
2 can(s) 8 oz tomato sauce |
12 ounce(s) shiner bock beer |
1 teaspoon(s) worcestershire |
Directions:
1. In a large, heavy bottomed pot over medium high heat cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 - 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
2. Season beef with flour, salt, pepper and garlic powder. Increase heat to medium-high and add beef. Stir 6 - 8 minutes. Stir in spices and 1 tsp. salt cook 1 minute. Add tomatoes, tomato sauce, beef, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
3. If you use beans add them and cook 10 minutes uncovered. Season to taste with additional salt.
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