So for Christmas my dear husband gave me my very first piece of LeCreuset cookware, it was the 7 quart dutch oven in Dune! I love it, I have had that on my Christmas list for what seems like forever! Now I was determined to find a recipe to christen my new cookware with, he suggested Chili! Call me crazy but I have never made a chili!
I searched and searched for what looked like a good chili recipe, I wanted something a little spicy, kind of smoky, some beans (but not a lot.) This version has BACON in it, and I knew that was the one for us. Use a good thick cut smoky bacon for this, not the breakfast type stuff if you can, it will make a difference!
I've always imagined that making chili involved a HUGE pot that made enough chili to feed a small army, but I was kind of surprised that this made a reasonable amount, easily managed by just the two of us.
Smoky Beef and Bacon Chili (from Sunset Recipe Collection)
2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef (I used a 'meatloaf mix' from the butcher...veal, pork, and beef)
1 tablespoon plus 1 1/2 tsp. chili powder (I opted for Penzeys Chili 9000 blend, it was awesome!)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked Spanish paprika
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
About 1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes
1 can (8 oz.) tomato sauce
1 cup beer-pale ale worked well for me
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained
Sour cream, sliced scallions, and/or grated cheddar for topping
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.
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, beer, 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.
