Smoky Beef-and-Bacon Chili
- 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 smoked Spanish paprika (see Notes)
- 1/2 teaspoon to 1 1/2 tsp. cayenne pepper
- About 1 tsp. salt
- 1 can (14.5 oz.) crushed fire-roasted tomatoes (see Notes) or regular crushed tomatoes
- 1 can (8 oz.) tomato sauce
- 1 cup beer (India Pale Ale or pilsner)
- 1 teaspoon Worcestershire
- 1 can (14.5 oz.) pinto beans, drained
- Sour cream, sliced scallions, and/or grated cheddar for topping
- 1. 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.
- 2. 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, 6 to 8 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.
- 3. Add beans and cook 10 minutes, uncovered. Season to taste with additional salt. Serve warm, with toppings on the side.
- Smoked paprika from Spain's La Vera area (pimentón de la Vera) and fire-roasted tomatoes are sold at gourmet, specialty, and Whole Foods stores.
- Note: Nutritional analysis is per serving.