Smoky Beef-and-Bacon Chili

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Smoky Beef-and-Bacon Chili

Serves 6 | about 1 1/4 hours

• 2 slices thick-cut bacon, finely chopped
• 1 large onion, finely chopped
• 1 large garlic clove, minced
• 1 1/2 lbs ground beef
• 1 T plus 1 1/2 tsp chili powder
• 1 1/2 tsp each ground cumin and sweet smoked spanish paprika
• 1/2 to 1 1/2 tsp cayenne (aka ground red pepper)
• 1 tsp salt
• 1 can (14.5 oz) crushed fire-roasted tomatoes or regular tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup flavorful, medium bodied beer, such as anchor steam
• 1 tsp Worcestershire sauce
• 1 can (14.5 oz)pinto beans, drained and rinsed
• toppings can include sour cream, sliced green onions and/or coarsely shredded cheddar cheese

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 transparent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.

2. Increase heat to medium-high and add beef; break up with a spoon and cook, stirring gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire, bring to boil. Reduce heat to medium-low, partly cover, and cook 30 minutes.

3. Add beans and cook 10 minutes, uncovered. Serve warm, with toppings on the side.

Approximately 465 calories per serving.

This great recipe is from Sunset Magazine. I usually do 1 lb of beef and the equivalent of 1 pound of a soy based mexican ground meat. I only use 1/4 tsp cayenne to keep heat down for kids. We haven't bothered to serve it with the toppings yet!