Smoky Beef Chili

Smoky Beef Chili
  • Cook Time
  • Prep Time
  • 6Servings


  • 5 dried red chiles
  • 1 cup pitted prunes
  • Boiling water
  • 4 slices bacon, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon paprika
  • 2 pounds ground beef
  • 3 tablespoons tomato paste
  • 1 28 ounce can crushed fire-roasted tomatoes
  • Salt


In a medium bowl, soak the chiles and prunes in just enough boiling water to cover until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard the chile stems and seeds.

Meanwhile, in a large saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a small bowl. Add the onion to the pan and cook until softened, about 8 minutes. Add the garlic and paprika and cook, stirring, for 1 minute. Add the ground beef and cook, breaking it up, until no longer pink, about 3 minutes.

In a food processor, puree the chiles and prunes with the tomato paste and the reserved soaking liquid; add to the beef mixture. Stir in the crushed tomatoes and the bacon; season with salt. Bring to a simmer, cover and cook, stirring occasionally, until thickened, about 20 minutes.