Bacon, Beef & Booze Chili

By cmschnettler

Ingredients

• 1 lb bacon, crisped – 2 Tablespoons of bacon fat reserved
• 2 cups finely chopped onions
• 3/4 cup finely chopped green pepper
• 1 clove garlic, minced
• 3-1/2 Tablespoons chili powder
• 1-1/2 Tablespoons ground cumin
• 1 Tablespoon dry mustard
• 1/2 teaspoon hot pepper flakes
• 1/4 teaspoon dried rosemary, crumbled
• 2 bay leaves
• 2 pounds ground beef
• 1 can (1 lb. 12 oz.) imported plum tomatoes, undrained
• 3/4 cup ginger ale
• Liquid smoke
• 1/3 cup dry red wine
• 2 Tablespoons Worcestershire sauce
• 2 teaspoons salt
• Freshly ground black pepper, to taste
• 1/4 cup ketchup
• 1/4 cup dark rum
• 2 cans (16 ounces each) pinto beans, drained and rinsed
• Liquid smoke
• Cilantro

Details

Servings 2
Adapted from betterrecipes.com

Preparation

Step 1

1. In a large heavy pan or Dutch oven, crisp bacon.  Remove bacon from pan and save for sprinkling on top of finished chili.  Remove all but 2 tablespoons of the bacon drippings from the pan.  Heat the remaining 2 tablespoons of bacon fat until rippling. Add onions, saute until just softened, 2-3 minutes. Add green peppers and garlic; saute until peppers are just softened, 2-3 minutes. Add chili powder, cumin, dry mustard, hot red pepper flakes, curry powder, rosemary, and bay leaves, stirring to combine. Add ground beef; saute, stirring to break up any lumps, until meat loses all traces of red, about 5 minutes. Add tomatoes, ginger ale, wine, Worcestershire sauce, salt, and pepper; heat over medium heat to boiling. Reduce heat to low; simmer, covered, about 45 minutes.

2. Add ketchup, and rum to pan; continue to simmer about 15 minutes. Stir in beans & liquid smoke; remove from heat. Let chili cool, then refrigerate for 2-3 days to blend flavors. Remove bay leaves before serving. Top with cilantro and crisped and crumbled bacon.  Makes 8-10 servings.