American · Dinner
Cowboy Chili
Chili with Beans and Bacon
Ground beef browned with bacon, onion and garlic, then simmered with pinto and kidney beans in a tomato base seasoned with chili powder, cumin and smoked paprika. Finished with a splash of beef stock for body and served with cheddar and sour cream.
$5
20 minsPrep
95 minsCook
115 minsTotal
EasyLevel
Nutrition per serving
819Calories
51.1gProtein
51.1gFat
38.9gCarbs
9.4gSugar
11.4gFiber
1450mgSodium
170mgChol
18.8gSat Fat
1015mgPotassium
185mgCalcium
5.8mgIron
1.6mcgVitamin B12
11mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Dice the onion, mince the garlic, chop the bacon, and set all aside on a board.
2
Fry
Cook bacon in a heavy pot over medium heat 4 minutes until the fat renders and edges crisp.
3
Sear
Add olive oil and ground beef over medium-high heat, brown 6 minutes, breaking it up until no pink remains.
4
Simmer
Stir in onion, garlic, chili powder, cumin, smoked paprika and tomato paste over medium heat 5 minutes, then add canned tomatoes, both beans, beef stock and salt, and simmer low 70 minutes until thick.
5
Plate
Ladle the chili into a bowl and top with grated cheddar and sour cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 2.8 oz80g bacon
- 11 onion (150g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp chili powder
- 2 tsp2 tsp cumin
- 2 tsp2 tsp smoked paprika
- 2 tbsp2 tbsp tomato paste
- 11 oz150g, a third of a 14.5 oz can canned tomatoes
- 6 oz170g cooked pinto beans
- 6 oz170g cooked kidney beans
- 1 cup240ml beef stock
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 2.2 oz60g cheddar cheese
- 4 tbsp60g sour cream
