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4 Pieces Bacon, Diced
1 White Onion, diced
1 Bell Pepper, diced (any color is fine)
1 Jalapeño, diced
1 lb. Ground Beef
3 Cloves Garlic, minced
2 Tbsp Chili Powder
1 Tbsp Brown Sugar
2 Tsp Cumin, Black Pepper, Smoked Paprika, Oregano
1 Tsp Salt
1 Tbsp Tomato Paste
1 1/2 Cup Beef Broth
1 Great Lakes Oktoberfest
14 oz Petite Diced Tomatoes
15 oz Red Kidney Beans, drained & rinsed
1 Package Garlic Toast
Cheese, Sour Cream, Chives, etc. for topping
1. Add bacon to cold pot and turn on medium heat. Render the fat and remove bacon when crispy.
2. Add onion, bell pepper, & jalapeño. Cook for 5 minutes. Then add beef and cook for 5 minutes.
3. Add all seasonings, garlic, and cook until meat is done. Drain the fat.
4. Stir in tomatoes, tomato paste, beef broth, and beer. Boil for 5 minutes, add in beans and the cooked bacon. Simmer for 45-60 minutes. You can simmer longer for a thicker chili and even make this in a slow cooker.
5. For toast boats, bake toast for 8 minutes at 400 degrees.
6. Remove from oven, add cheese, and bake for another 5 minutes.
7. Load with chili and toppings; serve warm alongside a cold Great Lakes Oktoberfest beer!
Recipe and photos by Graham Russell aka Cooking with Carl
