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Category: Chili
Prep Time: Cook Time: Total Time:
1 T extra-virgin olive oil
4 slices lean, smoky bacon, finely chopped
2 pounds coarse-ground sirloin
1 large onion, finely chopped
3 to 4 garlic cloves, finely chopped
4 T chili powder (I used 2 T of regular chili powder and 2 T of ancho chili powder)
Salt and pepper
1 14-ounce can tomato sauce
1/3 cup Worcestershire sauce
1/4 cup dark brown sugar
2 T hot sauce (I used garlic hot sauce)
2 cups beef stock
sour cream, for topping
1/2 cup finely chopped fresh flat-leaf parsley leaves
Heat the olive oil in a chili pot over medium-high to high heat. Add the bacon and cook it for a couple minutes to render its fat. Add the beef and cook until brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the onions, garlic, chili powder, a little salt, and lots of black pepper, and cook to soften for 5 minutes. In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar, and hot sauce. Add the sauce to the chili pot to combine, then add the stock, bring to a boil, reduce the heat, and cook to thicken for 6 to 7 minutes. (I cooked mine a bit longer as I wanted it thicker).
Serve shallow bowls of chili with sour cream and lots of parsley on top.
Serves 4.
STEAKHOUSE CHILI
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Category: Chili
Prep Time: Cook Time: Total Time:
1 T extra-virgin olive oil
4 slices lean, smoky bacon, finely chopped
2 pounds coarse-ground sirloin
1 large onion, finely chopped
3 to 4 garlic cloves, finely chopped
4 T chili powder (I used 2 T of regular chili powder and 2 T of ancho chili powder)
Salt and pepper
1 14-ounce can tomato sauce
1/3 cup Worcestershire sauce
1/4 cup dark brown sugar
2 T hot sauce (I used garlic hot sauce)
2 cups beef stock
sour cream, for topping
1/2 cup finely chopped fresh flat-leaf parsley leaves
Heat the olive oil in a chili pot over medium-high to high heat. Add the bacon and cook it for a couple minutes to render its fat. Add the beef and cook until brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the onions, garlic, chili powder, a little salt, and lots of black pepper, and cook to soften for 5 minutes. In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar, and hot sauce. Add the sauce to the chili pot to combine, then add the stock, bring to a boil, reduce the heat, and cook to thicken for 6 to 7 minutes. (I cooked mine a bit longer as I wanted it thicker).
Serve shallow bowls of chili with sour cream and lots of parsley on top.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.