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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In 'Rachael Ray's Look + Cook' Ingredients:
1 tablespoon extra-virgin olive oil |
4 slices lean bacon, finely chopped |
2 lbs coarse ground sirloin |
1 large onion, finely chopped |
3 -4 garlic cloves, minced |
4 tablespoons chili powder (gebhardt's) |
salt |
pepper |
1 (14 ounce) can tomato sauce |
1/3 cup worcestershire sauce |
1/4 cup dark brown sugar |
2 tablespoons hot sauce |
2 cups beef stock |
sour cream, for topping |
1/2 cup chopped fresh flat-leaf parsley |
Directions:
1. Heat oil in a chili pot over med-high to high heat.
2. Add the bacon and cook it for a couple of minutes to render its fat.
3. Add the beef and cook until brown, 5-6 minutes, stirring occasionally to break up the lumps.
4. Add the onions, garlic, chili powder, salt and lots of pepper; cook to soften for 5 minutes.
5. In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar, and hot sauce.
6. Add the sauce to the chili to combine, then add the stock; bring to a boil, decrease heat and cook to thicken for 6-7 minutes.
7. Serve shallow bowls of chili with sour cream and parsley on top.
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