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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Bacon and Beef Chili Recipe

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This recipe for Bacon and Beef Chili is from Cooking with Fayette County's Finest Vol. 3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 slices thick cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef
1 - 1 1/2 tsp. chili powder
1 1/2 tsp. grund cumin
1 1/2 tsp. smoked Spanish paprika (see notes)
1/2 - 1 1/2 tsp. Cayenne pepper
1 tsp. salt
1 can (14.5 oz.) crushed fire roasted tomatoes
1 can (8 oz) tomato sauce
1 cup beef broth
1 tsp. Worcestershire
1 can (14.5 oz) pinto beans, drained
Sour cream, sliced scallions, and/or grated cheddar for topping
Directions:
Directions:
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 about 1 minute.

Increase heat to medium-high and add ground beef: break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, broth, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially and cook 30 minutes.

Add beans and cook 10 minutes, uncovered. Season to taste with additional salt. Serve warm with toppings on the side.
Personal Notes:
Personal Notes:
I use half to whole package of bacon

Can find the Spanish Paprika at Kroger or any Whole Foods Store

 

 

 

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