Smoky Beef and Bacon Chili

Ingredients

  • 1 tablespoon salted butter
  • 4 slices bacon, finely chopped
  • 1 medium onion, diced
  • 1 large clove garlic, diced
  • 1 pound lean ground beef
  • 1 tablespoon dark red chili powder
  • 1 ½ teaspoons dark red chili powder
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon 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
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chipotle hot sauce, or more to taste
  • 1 (16 ounce) can black beans
  • 1 (16 ounce) can red kidney beans
  • Directions

  • Step 1

    Melt 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.

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  • Step 2

    Increase 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 3

    Reduce 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.

  • Cook's Note:

    Use a medium-bodied beer, such as a lager or ale.

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