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Steakhouse Chili

Marcus Nilsson enlarge

By: Rachael Ray

From: 30-Minute Meals

This chili tastes like steakhouse food—beef, bacon, steak sauce and sour cream. Loosen your belt! If possible, ask your butcher for coarsely ground beef. Serve this chili with a spinach salad or wilted spinach seasoned with a little nutmeg.

Key:

Fast

PAIR WITH:

Snake River Lager (WY)

4 Servings

Ingredients:

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
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

Directions:

In a large pot or Dutch oven, heat the EVOO, 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 lots of pepper.
In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar and hot sauce. Stir into the chili. Stir in the beef stock and bring to boil, then lower the heat and cook until thickened, 6 to 7 minutes.
Serve the chili in bowls. Top with the sour cream and parsley.

Steakhouse Chili

Marcus Nilsson