baby, it's chili... {life}


I threw up a picture on Instagram of the chili I made us for dinner this past chilly Sunday, and had some folks clamoring for the recipe. Since something like 66% of the country (again not us) is covered by snow right now, I thought I'd go ahead and post it this week and save Nantucket for next. That's okay right? This is definitely con carne, vegetarians need not apply.

Chili Con Carne adapted from Food Network

6 slices bacon, chopped into inch pieces
1.5-2 lbs ground beef (we use 80/20)
1 large onion, chopped
1 large beet, roasted
4 cloves of garlic, finely chopped
Kosher salt
2 T chili powder, plus more to taste
1 T ground cumin, plus more to taste
2 t  paprika
2 t  ground oregano
2 T tomato paste
1 12 oz bottle medium to dark beer
2 T unsweetened cocoa powder
1 28 oz can crushed tomatoes, crushed (you may have to do this yourself)
1.5 cups broth. I used chicken, but you could use beef or vegetable
2 15 oz cans black beans, drained
Brown sugar to taste

In a large Dutch oven over medium heat, cook bacon until crisp and remove with a slotted spoon to dry on paper towels. Reserve a tablespoon of bacon fat in the pan and set the remainder of the bacon aside. Increase heat to high and cook the ground beef, breaking up the clumps. Once the beef is cooked, remove with a slotted spoon and set aside.

Add about a tablespoon of the reserved bacon fat to the pan and cook the onion and the beets for about five minutes. Then add the garlic and a pinch of salt and cook a few minutes more. Once the vegetables are soft, add the chili powder, ground cumin, paprika, oregano and tomato paste and cook for about six minutes, stirring the ingredients to blend until the paste turns a deep brick red. If the mixture begins to stick, add a splash of water to thin. Once you've formed a roux-like consistency, add the beer and simmer until almost completely reduced.

Return the beef and any juices to the Dutch oven along with the cocoa powder, tomatoes, broth, beans, half the bacon, and the brown sugar. Bring the chili to a simmer over low heat and allow to simmer 1-1.5 hours, adjusting the seasonings.

Add a splash or two of hot sauce if desired (my people always desire) and serve with cheese and sour cream.

Hope you enjoy!