Most the chilis I make have some sort of bean in them. This one is is just meat! It’s full of a smoky flavor due to the triple smoked bacon and homemade barbecue sauce.
4 slices triple smoked bacon, finely chopped
2 pounds ground sirloin
1 large onion, finely chopped
3-4 garlic cloves, finely chopped
4 Tbsp chili powder
salt and pepper
14 oz can tomato sauce
1/3 cup Worcestershire sauce
1/4 cup dark brown sugar
2 Tbsp hot sauce
2 cups beef stock
In a large stockpot, cook the bacon over medium-high to high heat until it renders its fat off. Watch for the fat splattering off! Add the beef and cook until brown for about 5 to 6 minutes. Drain off grease. Add the onions, garlic, chili powder and season with salt and pepper. Cook for another 5 minutes until the onions have softened.
In a small bowl, combine the tomato sauce, Worcestershire sauce, brown sugar and hot sauce. Add the sauce to the chili and stir to combine. Stir in the beef stock and bring to a boil. Reduce heat and cook for another 5 to 6 minutes for the sauce to thicken.
Serve in small bowls topped with sour cream and chopped parsley.
Source: Rachael Ray’s Look & Cook