Smoky Beef & Bacon Chili
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a smokier chili, use fire-roasted crushed tomatoes.
- For a spicier chili, increase the amount of cayenne pepper.
- Substitute ground turkey for ground beef for a leaner option. The benefit of this substitution is that it will reduce the fat and calorie content of the chili while still providing a flavorful meal.
- Substitute vegetable broth for beer for a vegetarian option. The benefit of this substitution is that it will make the chili vegetarian-friendly and add a subtle flavor to the dish.
Vegetarian Chili Replace the beef with 1 1/2 pounds of diced firm tofu and use vegetable broth instead of beer. Add 1 cup of diced bell peppers and 1 cup of diced carrots. Omit the Worcestershire sauce. Increase the chili powder to 2 tablespoons and the cumin to 2 teaspoons. Cook for 30 minutes, stirring occasionally.
Mexican Cornbread - A delicious and easy-to-make side dish that pairs perfectly with the smoky flavors of the chili. The sweetness of the cornbread helps to balance out the spiciness of the chili, making it a great accompaniment.
Creamy Avocado-Tomato Salad: This light and refreshing salad is the perfect complement to the Mexican Cornbread. The creamy avocado, sweet tomatoes, and zesty lime all work together to create a delicious and healthy side dish that helps to balance out the spiciness of the chili.
FAQ
Q: How much cayenne should I use?
A: The amount of cayenne to use is up to you, depending on how spicy you'd like the chili to be. The recipe suggests using between 1/2 to 1 1/2 teaspoons of cayenne. Start with 1/2 teaspoon and add more as desired.
Q: Is chili a healthy dish?
A: Chili can be a healthy dish if it's made with lean proteins, fresh vegetables, and low-sodium ingredients. It's also a good source of fiber and vitamins, depending on the ingredients you use.
4 Reviews
You'll Also Love
Fun facts:
The chili powder used in this recipe is a blend of spices that originated in Mexico and was popularized in the United States by celebrity chef, Emeril Lagasse.
The Worcestershire sauce in this recipe is a condiment that was first created in the 1830s by two chemists in Worcester, England, and was originally used as a marinade for meat.