Smoky Beef and Bacon Chili
Ingreadient
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1 tablespoon salted butter
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4 slices bacon, finely chopped
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1 medium onion, diced
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1 large clove garlic, diced
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1 pound lean ground beef
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1 tablespoon dark red chili powder
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1 ½ teaspoons dark red chili powder
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1 ½ teaspoons smoked paprika
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1 ½ teaspoons ground cumin
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1 teaspoon salt
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½ teaspoon cayenne pepper, or more to taste
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1 (14.5 ounce) can fire-roasted diced tomatoes
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1 (12 fluid ounce) can or bottle beer
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1 (8 ounce) can tomato sauce
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1 teaspoon Worcestershire sauce
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1 teaspoon chipotle hot sauce, or more to taste
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1 (16 ounce) can black beans
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1 (16 ounce) can red kidney beans
Direction
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Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
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Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
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Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.
