Saturday, October 30, 2010

Smoky Beef-and-Bacon Chili ~ by Sarah

This recipe originally came from Sunset Magazine, but was given to me by my co-worker, MaryRuth.  It is so delicious and will definitely be replacing our regular chili recipe!  It is a bit spicy, so you might want to back down on the cayenne pepper and chili powder if you're wimpy like me.

4 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
2 large garlic cloves, minced
1 1/2-2 lbs. ground beef (she said this is also really good with elk burger)
1 T plus 1 1/2 t. chili powder
1 1/2 t. ground cumin
1 1/2 t. smoked paprika (You might have trouble finding this in the grocery store--I had to borrow some from MaryRuth!)
1/2 t. to 1 1/2 t. cayenne pepper
1 t. salt
1 can (14.5-oz.) crushed or diced fire-roasted tomatoes
1 can (8 ox.) tomato sauce
1 c. Indian Pale Ale (IPR) or pilsner
1 t. Worcestershire sauce
1 can pinto beans, drained
1 can black beans, drained
sour cream, green onions, and/or grated cheddar cheese for topping

In a large, heavy-bottomed pot over medium-high heat, cook the bacon, stirring until it just begins to brown, about 4-7 minutes.  Stir in garlic and onion and cook for about 1 minute.  Add ground beef and break up.  Cook 6-8 minutes; until it loses its raw color.  Stir in spices and cook 1 minute.  Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil.  Reduce heat to low, cover partially, and cook 30 minutes.  Add beans and cook 10 more minutes, uncovered.  Season to taste with additional salt.

No comments:

Post a Comment