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Smoky Beef-and-Bacon Chili

Photo: Peden & Munk; Styling: Amy Wilson

 

 

Total time 1 hr, 15 mins
Yield Makes 6 servings
Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy-to-make chili recipe a deep, complex flavor. While it's great right after you make it, it's even better the next day. Serve with warm cornbread for a complete meal.

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 tablespoon plus 1 1/2 tsp. chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet smoked Spanish paprika (pimentón dulce)*
  • 1/2 teaspoon to 1 1/2 tsp. cayenne pepper
  • About 1 tsp. salt
  • 1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
  • 1 can (8 oz.) tomato sauce
  • 1 cup flavorful, medium-bodied beer, such as Anchor Steam
  • 1 teaspoon Worcestershire
  • 1 can (14.5 oz.) pinto beans, drained
  • Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping

Nutrition Information

  • calories 465
  • caloriesfromfat 62 %
  • protein 26 g
  • fat 32 g
  • satfat 12 g
  • carbohydrate 19 g
  • fiber 4.3 g
  • sodium 1078 mg
  • cholesterol 94 mg

How to Make It

  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.

  2. 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, 7 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.

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

  4. *Find at well-stocked grocery stores and from spanishtable.com.

  5. Note: Nutritional analysis is per serving.

  6.  

Also appeared in: Sunset, January, 2007;