I've used garbanzo, black, and kidney beans in the recipe, but any beans will do. This chili is equally delicious on its own or served atop rice, baked potatoes, or mac and cheese. Inspired by Sunset magazine.
Servings: 10to 12
Author: Suzanne Cowden
4slicesthick-cut baconfinely chopped
1large onionfinely chopped
2large garlic clovesminced or pressed
1 to 1 1/2poundslean ground beef
1/8 to 1teaspooncayenne pepper
1teaspoonsaltplus more to taste
12ouncesbeerany flavorful variety
1 28-ouncecan whole peeled tomatoes
15ouncesgarbanzo beansdrained and rinsed
15ouncesblack beansdrained and rinsed
15ounceskidney beansdrained and rinsed
grated cheddar cheese
sliced green onions
roasted pumpkin seeds
chopped fresh cilantro
In a large pot, cook bacon over medium-high heat, stirring frequently until it just begins to brown, about 4 minutes. Lower heat to medium, add onion, cover, and cook, stirring occasionally, until translucent, 5 to 7 minutes. Uncover pan, stir in garlic, and cook, stirring, for 1 minute.
Increase heat to medium-high and add ground beef, breaking it up with a wooden spoon. Stir until meat loses its raw color, about 5 to 7 minutes. Add spices and 1 teaspoon salt, stirring for 1 minute. Mix in tomato sauce, beer, and Worcestershire. Add whole tomatoes with their juices, breaking them up with your fingers as you add them. Bring pot to a boil before reducing heat to medium-low. Cover partially, and cook for 30 minutes, stirring occasionally.
Add beans and cook uncovered until warmed through, about 10 minutes. Season to taste with salt and serve. Set up a topping bar or pass garnishes around the table after serving.