Smoky Beef-and-Bacon Chili
Source: Sunset, JANUARY 2007
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 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked Spanish paprika (see Notes)
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
About 1 teaspoon salt
1 can (14.5 oz.) crushed fire-roasted tomatoes (see Notes) or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup beer (India Pale Ale or pilsner)
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained
For Topping chili:
Sour cream
Sour cream
Sliced scallions
Grated cheddar
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.
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 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.
Yield: Makes 6 servings
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