Quick Beef-&-Bacon Chili & Beans |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Another winner from our The Chili Cookbook by Norman Kolpas. This was easy to make, came together quickly, and made for a tasty lunch. We omitted the sour cream as neither of us really care for it. Ingredients:
3 tablespoons vegetable oil |
4 medium garlic cloves, finely chopped |
3 medium onions, finely chopped |
1 green bell pepper, cut into 1/4-inch dice |
1/2 lb streaky bacon, cut crosswise into 1/2-inch wide strips |
3/4 lb lean ground beef |
1 tablespoon chili powder |
1 tablespoon cayenne pepper |
1 tablespoon ground cumin |
1 (28 ounce) can crushed tomatoes |
2 (8 3/4 ounce) cans kidney beans, drained |
2 tablespoons tomato paste |
1 tablespoon brown sugar |
1 tablespoon dried oregano leaves |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1/4 lb sharp cheddar cheese, coarsely shrededed (1 cup) |
1 medium red onion, finely chopped (for garnish) |
1/2 cup sour cream, for garnish |
Directions:
1. In a large saucepan, heat oil over medium heat. Add garlic, onions, bell pepper and bacon, and saute until onions are translucent and bacon begins to color slightly, 2 to 3 minutes.
2. Add beef and saute, stirring to break up meat into fine particles, until evenly browned, 7 to 10 minutes.
3. Add chili powder, cayenne and cumin and saute 1 minute more.
4. Add remaining ingredients, except garnishes, bring to a boil and continue simmering until thick, about 20 minutes.
5. Serve in individual bowls garnished with cheese, onion, and sour cream.
|
|