Categories: Soup
Ingredients
- 1 tbsp. olive oil
- 4 slices smoky bacon, finely chopped
- 2 lbs. ground sirloin
- 1 large onion, finely chopped
- 3 to 4 garlic cloves, finely chopped
- 4 tbsp. chili powder
- Salt and pepper
- 14 oz. can tomato sauce
- 1/3 cup Worcestershire
- 1/4 cup dark brown sugar
- 2 tbsp. hot sauce
- 2 cups beef stock
- Sour cream, for topping
- 1/2 cup finely chopped parsley leaves
Directions
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Heat the olive oil in a chili pot over medium-high to high heat. Add the bacon and cook it for a couple minutes to render its fat. Add the beef and cook until brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the onions, garlic, chili powder, a little salt, and lots of black pepper, and cook to soften for 5 minutes. In a bowl, stir together the tomato sauce, Worcestershire, brown sugar and hot sauce. Add the sauce to the chili pot to combine, then add the stock, bring to a boil, reduce the heat and cook to thicken for 6 to 7 minutes.
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Serve shallow bowls of chili with sour cream and lots of parsley on top.