STEAKHOUSE CHILI Serves 4
1 Tablespoon extra-virgin olive oil (EVOO)
4 slices lean, smoky bacon, finely chopped
2 pounds ground sirloin beef
1 large onion, finely chopped
3 cloves garlic, finely chopped
4 Tablespoons chili powder ( I did not use this much)
Salt and Pepper
One 15-ounce can tomato sauce
1/3 cup Worcestershire sauce
1/4 cup dark brown sugar
2 Tablespoons hot pepper sauce
2 cups beef stock
Sour cream, for topping
1/2 cup finely chopped flat-leaf parsley, for topping (optional)
1. In a large pot or Dutch oven, heat the olive oil, 1 turn of the pan, over medium-high heat. Add the bacon and cook until the fat renders, about 2 minutes. Add the beef and cook, stirring, until browned, 8 to 10 minutes. Add the onion and cook until softened, about 5 minutes. Add the garlic and chili powder, a little salt and pepper.
2. On a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar and the hot sauce.
Stir into the chili. Stir in the beef stock and bring to boil, then lower the heat and cook until thickened 6-7 minutes.
3. Serve the chili in bowls. Top with the sour cream and parsley.
Я делаю все в крокпот. Только бекон и мясо обжариваю отдельно на сковороде, чтоб слить жир. Все остальное сразу добавляю в крок-пот.
