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Cooking with Beer: Smoky Bacon + Beer Chili

Posted Mar 04 2012 6:44pm

Wouldn’t you know it, I managed to get a few things done this weekend! I did the necessary grocery shopping this morning, made soup and grilled cheese for lunch, organized our storage room (it needed it, badly), and made my Goodwill pile much larger. I really would like the house to be completely organized but I know that takes a while plus, whose house is really 100% organized?

Oh, and we made a really good looking pizza last night – the post is coming soon, but it’s a topping combo I won’t soon forget! If you follow me on Twitter or Facebook , you saw the pic. For now, I have the perfect chili for days where the weather is somewhere between freezing and not-quite-spring.


Interesting that I went from beer + bacon pancakes to smoky beer + bacon chili!


This chili was just traditional enough to remind you of home, but just different enough to give you the smoky flavor that you won’t soon forget. Top it with cornbread and you’re set.


Smoky Bacon and Beer Chili

by Every Little Thing

Keywords: saute soup/stew entree Southwest

Ingredients (serves 4)


In a large pot over medium-high heat, cook the bacon, stirring until it just begins to brown (4-5 minutes). Add the onion and lower the heat to medium, the cover and cook, stirring occasionally until the onion is translucent (5-8 minutes). Uncover the pot and stir in the garlic, cooking for one minute.

Increase the heat to medium-high and add the ground beef, breaking it up with a spoon and stirring gently until it turns brown, about 8 minutes. Stir in the spices and salt and cook for another minute. Add the tomatoes, tomato sauce, beer and Worcestershire and bring to a boil. Reduce the heat to medium-low, cover partially, and let simmer for 30 minutes.

Add the beans and cook another 10 minutes, uncovered. Serve with desired toppings.

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You can use as much bacon as desired, but I used about 4 pieces. Dice those puppies up and render the fat, then cook the onion and garlic. Add grass-fed ground beef, then spices and tomatoes, beer, and Worcestershire and you’ve got a good mix to let simmer for a half an hour.


Once simmered, add beans and in ten more minutes, you’re ready to eat! Make some cornbread to go along with this beautiful bowl. For two people, you’ll have enough for lunch the next day, which is really the whole point of making chili, isn’t it?



Question: I’m working on a St. Patrick’s Day post – I need your best St. Patty’s Day recipes and ideas! They can be for meals or desserts…anything! Whatcha got?

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