Smoky Beef-And-Bacon Chili
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."
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INGREDIENTS
Nutrition- 2slices thick slab bacon
- 1large onion
- 1large garlic clove
- 1 1⁄2lbs lean ground beef
- 1tablespoon chili powder
- 1 1⁄2teaspoons chili powder
- 1 1⁄2teaspoons ground cumin
- 1 1⁄2teaspoons smoked paprika
- 1⁄2 - 1 1⁄2teaspoon cayenne pepper
- 1
- 1(8 ounce) can tomato sauce
- 1cup beer
- 1teaspoon Worcestershire sauce
- 1(14 1/2 ounce) can pinto beans
- grated cheese
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DIRECTIONS
- 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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