Cook the bacon in a large saucepan or Dutch
oven over medium heat until crisp, 6 to 8
minutes per side. Drain on a paper towel-lined
plate and let cool, then crumble and set aside.
Pour off all but 1 tablespoon of the bacon
drippings from the saucepan (reserve the
drippings). Increase the heat to medium high,
add the beef and cook, breaking up the meat
with wooden spoon, until browned, about 8
minutes. Transfer to a plate using a slotted
spoon; wipe out the pan.
Heat 1 tablespoon of the reserved bacon
drippings in the saucepan over medium-high
heat. Add the onion and bell per cook,
stirring, until soft, about 5 minutes. Add the
garlic and 1 teaspoon salt and cook 2 minutes.
Add the chili powder, paprika. oregano and
tomato paste and cook, stirring, until the
tomato paste is brick red, about 6 minutes (add
a splash water if the mixture begins to stick)/
Add the beer and simmer until almost completely
reduced, about 3 minutes.
Stir in the beef and any juices from the plate;
add the cocoa powder, tomatoes, beef broth and
beans and bring to over low heat. Cook, stirring
occasionally, until the chili thickens slightly,
about 1 hour, 30 minutes.
Stir the hot sauce into the chili and season with
salt. Add some beef broth if the chili is too
thick. Ladle into bowls and add the crumbled
bacon, cheese, scallions and/or sour cream.
Originally Submitted
5/2/2020
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