Bacon Cider Chili recipe

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Ingredients

3 slices thick-cut bacon, chopped
1 large onion, chopped
4 garlic cloves, minced
2 pounds lean ground beef
1 tablespoon chili powder
1 teaspoon smoked Spanish paprika
1 teaspoon salt
¼ teaspoon cayenne pepper
1 (14.5 ounce) can fire-roasted diced tomatoes
1 ½ cups hard apple cider (such as Samuel Smith®)
1 (8 ounce) can tomato sauce
1 teaspoon Worcestershire sauce
1 (14.5 ounce) can pinto beans, drained

Nutrition Info

343.1 calories
carbohydrate: 18.3 g
cholesterol: 82.7 mg
fat: 15.9 g
fiber: 4 g
protein: 27.1 g
saturatedFat: 6 g
servingSize: -
sodium: 896 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon in a large pot over medium-high heat, cook until starting to brown, about 5 minutes. Add onion, reduce heat to medium and cook, covered, stirring occasionally, until translucent, about 5 minutes. Stir in garlic, cook until fragrant, about 1 minute.

  2. Increase heat to medium-high and add ground beef to the pot, cook and stir until no longer pink, about 5 minutes. Stir in chili powder, smoked paprika, salt, and cayenne pepper, cook for 1 minute.

  3. Pour diced tomatoes, apple cider, tomato sauce, and Worcestershire sauce into the pot. Bring to a boil, reduce heat to medium-low and simmer, covered, until flavors combine, about 30 minutes.

  4. Stir pinto beans into the pot. Simmer, uncovered, until beans are heated through, about 10 minutes.

Recipe Yield

8 servings

Recipe Note

The best chili you will ever taste. Perfect for a fall day of football-watchin' fun! Garnish servings with sour cream, scallions, and Manchego cheese.

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