Rating: 4.5 stars
25 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 19

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.

This Story Originally Appeared On sunset.com

Gallery

Peden & Munk; Styling: Amy Wilson

Recipe Summary

total:
1 hr 15 mins
Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

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

  • Note: Nutritional analysis is per serving.

Nutrition Facts

465 calories; calories from fat 62%; protein 26g; fat 32g; saturated fat 12g; carbohydrates 19g; fiber 4.3g; sodium 1078mg; cholesterol 94mg.
Advertisement
Advertisement