Smoky Beef-And-Bacon Chili |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Copied from Sunset Magazine: Bacon, fire roasted tomatoes, and spicy smoked paprika give this easy-to-make chili a deep, complex flavor. While it's great right after you make it, it's even better the next day. Serve with warm cornbread for a complete meal. Ingredients:
2 slices thick slab bacon |
1 large onion |
1 large garlic clove |
1 1/2 lbs lean ground beef |
1 tablespoon chili powder |
1 1/2 teaspoons chili powder |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons smoked paprika |
1/2-1 1/2 teaspoon cayenne pepper |
salt |
1 (14 1/2 ounce) can crushed fire-roasted tomatoes or 1 (14 1/2 ounce) can regular crushed tomatoes |
1 (8 ounce) can tomato sauce |
1 cup beer |
1 teaspoon worcestershire sauce |
1 (14 1/2 ounce) can pinto beans |
sour cream |
scallion |
grated cheese |
Directions:
1. In a large heavy bottomed pot over med. high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to med., cover, and cook stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
2. Increase heat to med.-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
3. Add beans and cook 10 minutes uncovered. Season to taste with additional salt. Serve warm with toppings on the side.
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