Smoky Beef-and-Bacon Chili

Smoky Beef-and-Bacon Chili
Photo by Leigh Beisch

Ingredients

  • 1 large onion, finely chopped
  • 1 can (14.5 oz.) crushed fire-roasted tomatoes (see Notes) or regular crushed tomatoes
  • Sour cream, sliced scallions, and/or grated cheddar for topping
  • Sour cream, sliced scallions, and/or grated cheddar for topping
  • 1 can (14.5 oz.) pinto beans, drained
  • 1 can (14.5 oz.) pinto beans, drained
  • 1 ½ teaspoons smoked Spanish paprika (see Notes)
  • + 23 more ingredients
    • 1 ½ teaspoons smoked Spanish paprika (see Notes)
    • 1 ½ teaspoons ground cumin
    • 1 ½ pounds lean ground beef
    • ½ teaspoon to 1 1/2 tsp. cayenne pepper
    • 1 cup beer (India Pale Ale or pilsner)
    • ½ teaspoon to 1 1/2 tsp. cayenne pepper
    • 1 teaspoon Worcestershire
    • 1 teaspoon Worcestershire
    • About 1 tsp. salt
    • About 1 tsp. salt
    • 1 can (14.5 oz.) crushed fire-roasted tomatoes (see Notes) or regular crushed tomatoes
    • 1 tablespoon plus 1 1/2 tsp. chili powder
    • 1 ½ teaspoons ground cumin
    • 1 tablespoon plus 1 1/2 tsp. chili powder
    • 1 ½ pounds lean ground beef
    • 1 large garlic clove, minced
    • 1 large onion, finely chopped
    • 1 cup beer (India Pale Ale or pilsner)
    • 1 can (8 oz.) tomato sauce
    • 1 can (8 oz.) tomato sauce
    • 2 slices thick-cut bacon, finely chopped
    • 2 slices thick-cut bacon, finely chopped
    • 1 large garlic clove, minced

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 hea...

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