Chili Con Carne made with beer, bacon and beef… I mean, what’s not to love?
It’s the quintessential game day / cold weather / comfort food and this recipe will make you swoon. It all starts with cooking down some bacon, as many great recipes do, and then everything goes into 1 pot, simmers down until it’s thick and meaty and then topped with any number of fun add ons like sour cream, shredded cheddar, MORE crumbled bacon, and an avocado salsa which is just avocado, red onion, chives, lime juice, salt and pepper. Similiar to this Guacamole Salsa. Doesn’t get much easier that this! Throw a pot of this Chili Con Carne on the stove early Sunday morning and it’s sure to be demolished before halftime!
And while I used a Negra Modelo to make this – you can easily leave out the beer and replace it with a bit more stock if that’s more your jam. Either way, you’ll be obsessed.
Chili Con Carne
- 6 slices bacon
- 2 pounds ground beef
- 1 large onion chopped
- 1 large red bell pepper chopped
- 4 cloves garlic finely chopped
- Kosher salt
- 1/4 cup chili powder 4 tablespoons
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 12- ounce bottle Negra Modelo beer
- 1 tablespoons unsweetened cocoa powder
- 1 28 - ounce can diced tomatoes
- 1 1/2 cups beef broth plus more if needed
- 2 15- ounce cans black beans drained and rinsed
- Freshly shredded cheddar cheese
- sliced scallions
- sour cream
- Cook the bacon in a Dutch oven over medium heat until crisp. Remove to a paper towel-lined plate and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
- Heat 1 tablespoon of the reserved bacon drippings in the dutch oven over medium-high heat. Add the onion and bell pepper and cook for 5 minutes. Add the garlic, chili powder, cumin, paprika, oregano and tomato paste and cook for 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes. Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer. Cook, stirring occasionally, until the chili thickens slightly, about 90 minutes.
- Season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with crumbled bacon, cheese, scallions and/or sour cream + chunky avocado salsa