- 3 slices thick-cut bacon, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 1/2 cups hard apple cider (such as Samuel Smith®)
- 1 (8 ounce) can tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 (14.5 ounce) can pinto beans, drained
- Place bacon in a large pot over medium-high heat; cook until starting to brown, about 5 minutes. Add onion; reduce heat to medium and cook, covered, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute.
- Increase heat to medium-high and add ground beef to the pot; cook and stir until no longer pink, about 5 minutes. Stir in chili powder, smoked paprika, salt, and cayenne pepper; cook for 1 minute.
- Pour diced tomatoes, apple cider, tomato sauce, and Worcestershire sauce into the pot. Bring to a boil; reduce heat to medium-low and simmer, covered, until flavors combine, about 30 minutes.
- Stir pinto beans into the pot. Simmer, uncovered, until beans are heated through, about 10 minutes.
04/02/2018
recipepes.com
Bacon Cider Chili, recipe
PT15M
PT1H
5
455 calories
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