Smoky Beef-and-Bacon Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy-to-make chili recipe 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-cut bacon, finely chopped |
1 large onion, finely chopped |
1 large garlic clove, minced |
1 1/2 pounds lean ground beef |
1 tablespoon plus 1 1/2 tsp. chili powder |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons sweet smoked spanish paprika (pimentón dulce) |
1/2 teaspoon to 1 1/2 tsp. cayenne pepper |
about 1 tsp. salt |
1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes |
1 can (8 oz.) tomato sauce |
1 cup flavorful, medium-bodied beer, such as anchor steam |
1 teaspoon worcestershire |
1 can (14.5 oz.) pinto beans, drained |
sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping |
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 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 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 salt. Serve warm, with toppings on the side.
4. *Find at well-stocked grocery stores and from .
5. Note: Nutritional analysis is per serving.
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