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  • Smoky Beef-and-Bacon Chili

    1 vote
    Smoky Beef-and-Bacon Chili
    Cook time:
    Servings: 6
    by Red Hen
    1 recipe
    		 >
    This is my favorite chili recipe by far. The bacon and beer are the secret ingredients that make it stand out. I usually add more beans than the recipe calls for. Recipe from Sunset magazine, Jan 2007.

    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 T plus 1 1/2 t chili powder
    • 1 1/2 t ground cumin
    • 1 1/2 t smoked Spanish paprika
    • 1/2 t to 1 1/2 t cayenne pepper
    • ~ 1 t salt
    • 1 can (14.5 oz) crushed fire-roasted tomatoes (or regular)
    • 1 can (8 oz) tomato sauce
    • 1 cup beer (India Pale Ale or pilsner)
    • 1 t Worcestershire
    • 1 can (14.5 oz) pinto beans, drained
    • sour cream, sliced scallions, and/or grated cheddar 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 lit loses its raw color, 6 to 8 minutes. Stir in spices and 1 t 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.

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