Beef & Bacon Chili
![Beef and Bacon Chili](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTg4NjgsInB1ciI6ImJsb2JfaWQifX0=--57425855406b8a369e27b7c6b71d27a4c78a7250/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_440ed75877262a7d0078.jpg)
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | pound |
bacon
sliced, chopped |
|
1 | pound |
ground beef, lean
|
|
1 ½ | cups |
onions
coarsely chopped |
|
28 | ounces |
tomatoes, canned with juice
whole, coarsely chopped |
|
16 | ounces |
pinto beans, canned, with juice
|
* |
1 | cup |
picante sauce
|
* |
1 | tablespoon |
chili powder
|
|
2 | teaspoons |
cumin
ground |
|
1 | teaspoon |
salt
|
|
Optional toppings | |||
sour cream
|
*
|
||
cheddar cheese
|
*
|
||
onions
chopped |
*
|
||
cilantro
chopped |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
226.8 | g |
bacon
sliced, chopped |
|
453.6 | g |
ground beef, lean
|
|
355 | ml |
onions
coarsely chopped |
|
809.2 | ml/g |
tomatoes, canned with juice
whole, coarsely chopped |
|
462.4 | ml/g |
pinto beans, canned, with juice
|
* |
237 | ml |
picante sauce
|
* |
15 | ml |
chili powder
|
|
1E+1 | ml |
cumin
ground |
|
5 | ml |
salt
|
|
Optional toppings | |||
1 | x |
sour cream
|
*
|
1 | x |
cheddar cheese
|
*
|
1 | x |
onions
chopped |
*
|
1 | x |
cilantro
chopped |
*
|
Directions
In a large saucepan, cook bacon over medium-low heat, stirring frequently, until crisp.
Remove to paper towels with slotted spoon.
Pour off all but about 1 tablespoon of the drippings.
In drippings, brown ground beef with onion and green pepper; drain.
Add reserved bacon and remaining ingredients except optional toppings; mix well.
Bring to a boil. Reduce heat, cover and simmer 20 minutes.
Ladle into bowls, top as desired, and serve with additional picante sauce.