From “High Flavor, Low Labor,” by J.M. Hirsch (Ballantine Books). The author writes, “Don’t be intimidated by the number of ingredients in this recipe. This sucker comes together in no time.” Serves 6.
Ingredients
6 strips bacon, cut into 1-inch pieces
1 1/2 teaspoons chili powder
2 teaspoons cumin
1 tablespoon cocoa powder
1 tablespoon smoked paprika
2 teaspoons dried oregano
1 1/2 tablespoons packed brown sugar
1 large yellow onion, diced
2 tablespoons diced jarred jalapeño pepper slices (or more or less, to taste)
4 cloves garlic, minced
2 pounds ground beef (85 percent lean)
Half of a 12-ounce bottle amber beer
15-ounce can kidney beans, drained
28-ounce can diced tomatoes, drained
Juice of 1 lime
1/4 cup loosely packed fresh cilantro, chopped
Salt and ground black pepper, to taste
Sour cream, to serve
Directions
Set a large, heavy stockpot over medium-low heat. When the pot is hot, add the bacon and fry until it renders enough fat to coat the pot.
Add the chili powder, cumin, cocoa powder, smoked paprika, oregano and brown sugar. Cook, stirring constantly, for 3 minutes.
Add the onion, jalapeños and garlic, then saute for 3 minutes. Add the ground beef and saute another 5 minutes.
Add the beer, beans and tomatoes. Bring the chili to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally.
Just before serving, stir in the lime juice and cilantro. Season with salt and pepper, then serve with sour cream.
