Smoky, Flavorful Chili for Fall Entertaining

Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy chili recipe its rich flavor. Delicious served hot the day you make it, you’ll find it’s even better the next day. Add homemade cornbread or muffins and fresh coleslaw to make the perfect fall meal for friends and family.

• 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
• 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
• 1 teaspoon Worcestershire sauce
• 1 can (14.5 oz.) pinto or kidney beans, drained
• Sour cream, sliced green onions, and coarsely shredded cheddar cheese for topping

Cook bacon in a large, heavy-bottomed pot over medium-high heat, stirring until it begins to brown, about 4 minutes. Add onion; reduce heat to medium, cover, and cook, stirring now and then, until onions are translucent, about 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.

Raise heat to medium-high and add ground beef. Break up the beef with a wooden spoon and stir gently as it browns about 7 minutes. Stir in spices and 1 tsp. salt; cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire sauce; bring to a boil. Reduce heat to medium-low, cover and cook 25 to 30 minutes.

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

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Source

Sunset Magazine