Smoky Chili!
Chili does not photograph well, but it sure is delicious. This recipe, involving smoked paprika, bacon, and fire-roasted tomatoes, does not disappoint. If you want the smoky flavor, do not substitute regular paprika. The smoked paprika is really something special. Serve with cornbread, rice, or whatever you like to have with your chili. The original recipe comes from Sunset Magazine. They recommend using ground beef, but I’ve made this twice now with Gimme Lean fake meat and it tastes great. Use whatever meat or meat substitute you have available.
Ingredients:
- 2 slices bacon, chopped
- 1 large onion, chopped
- 1-2 large garlic cloves, minced
- 1.5 pounds meat of choice
- 1 tbsp plus 1.5 tsp chili powder
- 1.5 tsp cumin
- 1.5 tsp smoked paprika
- 1/2 tsp cayenne
- 1 tsp salt
- 1 can (14.5 oz) crushed fire-roasted tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beer (IPA, pale ale, or something light)
- 1 tsp Worcestershire sauce
- 1 can (14.5 oz) pinto beans, drained and rinsed
In a large stockpot, cook bacon over med-high heat, stirring until it begins to brown, about 5 minutes. Add onion, lower heat to medium, cover and cook, stirring occasionally, until starting to become clear, about 5-7 minutes. Uncover pan, add garlic, and cook 1 minute. Increase heat back to med-high and add meat. Note: if you are using Gimme Lean, I recommend breaking it up before you add it to the pan. This stuff is sticky, so it saves a lot of time and frustration to cut it into smaller pieces and then add to the pan. If using ground meat, just add it in and break it up. Cook for about 8 minutes, or until meat is no longer pink. Stir in spices and salt and cook for about a minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and simmer about 30-40 minutes. Note: this dish gets quite thick, so I usually add another 1/2 cup of beer to thin things out a little. Add beans and cook, uncovered, 15 minutes longer. Season to taste and enjoy!
