This recipe feeds about 6-8 people, so I doubled it for the party. When I reheated it, I added about 1/2 a can of beer to thin it out.
- 1 (14.5 ounce) can stewed tomatoes, chopped
- 1 (6 ounce) can tomato paste
- 1 carrot, sliced
- 1 sweet onion, chopped
- 2 stalks celery, chopped
- 1/2 cup beer
- 1-2 tablespoons Pico Pica hot sauce (to taste)
- 1 tablespoon crushed red pepper flakes
- 1/3 cup bottled steak sauce
- 8 slices bacon
- 1 1/2 pounds ground beef
- 1 (1.25 ounce) package chili seasoning mix
- 1 teaspoon ground cumin
- 1 (15 ounce) can kidney beans, drained
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
Chop your stewed tomatoes, carrot, celery, and onion. In a large pot combine tomatoes, tomato paste, carrot, onion, celery, beer, pepper flakes, steak sauce and hot sauce.
The original recipe calls for wine but I don't think it's chili without a little beer.
You can cook your tomato mixture while you fry the bacon but it needs a lot of stirring so it doesn't burn. I didn't start to cook the chili until I mixed everything together. I fried the bacon until it was crispy.
Remove the bacon but don't drain the grease. Cook your ground beef in the bacon drippings until it is browned. Drain the grease and add the chili seasoning.
Stir seasoned beef, cumin, and bacon into tomato mixture. Simmer for a few hours stirring frequently so it doesn't burn. Stir in beans, cilantro, and parsley and heat through.
Serve with shredded cheddar cheese. Enjoy!
The original recipe can be found here.
And since I didn't pick a side, I made these Packers/Steelers cupcakes...
Mmmm, Super Bowl.