This smoky crowd-pleasing chili is a great way to use grass-fed beef. There are no beans in this recipe, but if like you add a 14 ounce can of pintos (drained and rinsed) the last ten minutes of cooking.
Prep Time: 15m
Cook Time: 45m
2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
2 pounds grass-fed ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked Spanish paprika
1/4 teaspoon cinnamon
1 jalapeño chili, seed removed and diced
1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup chicken stock or beef
1 teaspoon Worcestershire
Optional garnishes: sour cream, sliced green onions, chopped cilantro, lime juice, and shredded cheddar cheese
- 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 jalapeño, and cook 1 minute.
- ncrease heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes.
- Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer or stock, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
- Serve hot with optional garnishes.
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