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Chili Con Carne

Author: Gaby Dalkin

Ingredients

  • 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

Toppings:

  • Freshly shredded cheddar cheese
  • sliced scallions
  • sour cream
  • avocados

Instructions

  • 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