Smoky Beef & Bacon Chili

6
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In

Recipe: #31194

December 25, 2018



"This is out of the January 2014 Sunset magazine. It's one of the top 25 all time favorite Test Kitchen recipes. It's even better the next day and freezes well."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (360.6 g)
  • Calories 421.2
  • Total Fat - 23.3 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 111.3 mg
  • Sodium - 898.1 mg
  • Total Carbohydrate - 14.4 g
  • Dietary Fiber - 4.3 g
  • Sugars - 6.7 g
  • Protein - 36.2 g
  • Calcium - 67.2 mg
  • Iron - 5.6 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 0.2 mg

Step 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.

Step 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 teaspoon salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire; bring to a boil. Reduce heat to medium-low, partly cover, and cook 30 minutes.

Step 3

Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with topping on the side

Tips & Variations


No special items needed.

Tags : Chili

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