Smoky Beef-And-Bacon Chili Recipe #377584
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."
by NurseAmbre
1½ hours | 20 min prep
SERVES 6
- 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 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
- 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.
- 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.
- Add beans and cook 10 minutes uncovered. Season to taste with additional salt. Serve warm with toppings on the side.
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5 stars