Barbecue Style Beef Chili

Over 4th of July weekend, Matt and I were supposed to join some friends at the beach.  However, it rained all day, so we were stuck inside.  I decided to make chili to try and make up for the disappointment.  In keeping with the spirit of the holiday, I did it up barbecue style.  I came up with this recipe spur of the moment, but it came out amazing!! Matt and I just loved it.  And it really wasn’t too spicy.  A definite keeper and one I’ll make again.  Enjoy!

Ingredients:
8 slices bacon
2 lbs. ground sirloin
2 medium onions, chopped
2 jalapenos, seeded and chopped
5 garlic cloves, minced
3 tbs good barbecue rub, homemade or store-bought
1.5 tbs brown sugar
1 tbs cumin
1 tbs chili powder
1/2 bottle of beer
1/2 cup barbecue sauce
28 oz can of fire-roasted crushed tomatoes
28 oz can original barbecue baked beans, like Bush’s
1 tsp liquid smoke
2 tsp hot sauce
2 tsp chipotle sauce
Salt and pepper to taste

Directions:
Preheat a large Dutch oven over medum-high heat. Chop two pieces of bacon. Brown in the Dutch oven until crunchy. Remove with a slotted spoon to a paper towel lined plate. In a separate skillet or grill pan, fry up the remaining slices of bacon and crumble them onto the same plate with the chopped rendered bacon. If you chop and cook all the bacon in the Dutch oven, it will be too much fat and it will burn.
Once you have rendered the chopped bacon, leave the fat in the pan and crumble in the ground sirloin. Break up with a wooden spoon and cook until no longer pink. Add in the onion, garlic, and jalapeno. Cook until softened. Now stir in the barbecue seasoning, brown sugar, cumin, and chili powder. Deglaze with the beer. When it has mostly evaporated, add the tomatoes, barbecue sauce, baked beans, liquid smoke, hot sauces, and sason with salt and pepper. Stir to combine. Add back in about two-thirds of the crumbled bacon. Reserve the rest for garnish. Let the chili simmer for at least one hour on medium-low to low heat. Stir occasionally and make sure it isn’t scorching on the bottom. You can also transfer it to a slow cooker and let it go on low all day.
When ready to serve, garnish with whatever you like, but be sure to include the reserved bacon. My favorites are chopped raw onion, thinly sliced raw jalapeno, shredded cheese, minced cilantro, and sour cream. I served with Frito scoops. 🙂

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About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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