Smoky Beef and Bacon Chili
A smoky, spicy, hearty chili with bacon and ground beef. Serve with your choice of toppings--sour cream and Cheddar cheese work well.
- Serves: 6 persons
- 1tablespoon salted butter
- 4slices bacon, finely chopped
- 1medium onion, diced
- 1large clove garlic, diced
- 1pound lean ground beef
- 1tablespoon dark red chili powder
- 1½ teaspoons dark red chili powder
- 1½ teaspoons smoked paprika
- 1½ teaspoons ground cumin
- 1teaspoon salt
- ½teaspoon cayenne pepper, or more to taste
- 1(14.5 ounce) can fire-roasted diced tomatoes
- 1(12 fluid ounce) can or bottle beer
- 1(8 ounce) can tomato sauce
- 1teaspoon Worcestershire sauce
- 1teaspoon chipotle hot sauce, or more to taste
- 1(16 ounce) can black beans
- 1(16 ounce) can red kidney beans
Step 1Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
Step 2Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
Step 3Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.