I adore this recipe and I've made it several times.
I enjoy cooking for guests when we go up to the farm, and I've found that meals that are simple to throw together are the best.
The first time I made it, I decided to augment it by adding some chipotle pepper. So, I added a whole can of peppers in adobo sauce. That chili could have set your face on fire. Since then, I've reduced the pepper number to 3-4, based on spice preference.
Anyway, I just made this for Bible study yesterday. This recipe tastes like Fall to me. It fed enough to fill five or six adults.
Also, I had an extra 1/2 zucchini and red bell pepper and carrots in my fridge, so I diced those and threw them in. Get creative. This is a great recipe to clear out the fridge with.
Make it and love it. I promise it's make-a-million-times good.
Underwood Ranch Chili
3 slices thick-cut bacon, chopped
1 large onion, chopped
3 large garlic cloves, minced
1 1/2 pounds lean grass-fed ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet smoked Spanish paprika
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
3-4 Chipotle peppers in adobo sauce
About 1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes
1 can (8 oz.) tomato sauce
1 can or bottle flavorful, medium-bodied beer, such as Anchor Steam
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained
Optional additions: Bell Pepper, Zucchini, Garbanzo Beans, Carrots
To serve: Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping
- 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 cook 1 minute.
- Increase 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, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
- Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side.
See original recipe: myrecipes.com/recipe/smoky-beef-and-bacon-chili