It takes a balanced blend of all the right spices to make a chili as good as this one. The right combination of smoked Spanish paprika, cayenne pepper, ground cumin, sea salt and chili powder mingle with fire roasted tomatoes, pale ale and bacon in this this spicy take on traditional chili.
Serve warm jalapeno cornbread alongside this smoky beef and bacon chili for the perfect side dish. This delicious duo compliments each other in the best way possible.
Smoky Beef & Bacon Chili
- 5 bacon slices, chopped
- 2 garlic cloves, minced
- 2 small onions, chopped
- 1 1/4 pounds of lean ground beef
- 1 TBSP plus 1 1/4 tsp. chili powder
- 1 tsp. ground cumin
- 1 1/2 tsp. smoked Spanish paprika
- 1 tsp. cayenne pepper
- 1 tsp. salt
- 1 6 oz. can tomato paste
- 1 cup water
- 1 14.5 oz can fire roasted tomatoes, crushed
- 1 cup pale ale or pilsner beer
- 1 tsp. Worcestershire sauce
- 1 15 oz. can pinto beans, drained and rinsed
Directions:
- Saute bacon over medium-high heat for 5 minutes in a large stock pot.
- When bacon begins to brown, add the chopped onions, lower the heat and cook for 5 minutes stirring occasionally.
- When onions are translucent, add the garlic and cook for a minute.
- Turn the heat back up to medium-high and stir in the ground beef.
- Cook the ground beef for about 7 minutes or until browned.
- Add the chili powder, cumin, smoked Spanish paprika, cayenne pepper and sea salt.
- Stir the spices into the ground beef mixture and cook for a minute.
- Add the can of fire roasted tomatoes, the can of tomato paste, the pale ale or beer, the water and the Worcestershire sauce.
- Bring the chili to a boil, then reduce the heat to medium-low and cook for 30 minutes with the lid partially covering the chili.
- Stir in the rinsed and drained pinto beans and cook 10 minutes longer.
- Season taste with a salt if needed.
This recipe makes a fairly thick chili. To make the chili thinner, add an additional cup of water. This recipe will make approximately 5 servings.
Jalapeno Cornbread
- 1 box Trader Joe's cornbread mix
- 1/2 a fresh jalapeno pepper, seeded and diced
- 1 egg 1/2 cup vegetable oil
- 3/4 cup milk
- Cooking spray
Directions:
- Preheat oven to 350 degrees.
- Coat a 8x8x2 pan with cooking spray
- In a medium-sized bowl, beat the egg, oil and milk.
- Stir in the cornbread mix just until moistened
- Add the diced jalapeno peppers, and stir to combine
- Pour the batter into the greased pan.
- Bake for 35 minutes.
Nothing is better than Trader Joe's cornbread mix. If it is unavailable, just add half a diced jalapeno to any regular cornbread recipe. If desired, serve the cornbread with a side of honey butter.
Serve the jalapeno cornbread and the smoky beef and bacon chili while warm with additional toppings for the chili on the side. Some topping ideas include, sour cream, finely diced jalapeno peppers, sliced scallions and grated cheddar or Monterey jack cheese. Not only do the toppings add flavor to the chili, but they also add to the chili bowl's presentation, making the chili look as delicious as it tastes.
Minka Gantenbein - Minka Gantenbein is a freelance journalist from the beautiful Central Coast of California. She has a Bachelor of Science degree in ...
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