Smoky Beef-And-Bacon Chili

NurseAmbre's Note:

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."

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 slices thick slab bacon
• 1 large onion
• 1 large garlic clove
• 1 ½ lbs lean ground beef
• 1 tablespoon chili powder
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
• ½-1 ½ teaspoon cayenne pepper
• salt
• 1 (14 ½ ounce) cancrushed fire roasted tomatoes or 1 (14 ½ ounce) can regular crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 cup beer
• 1 teaspoon Worcestershire sauce
• 1 (14 ½ 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.