Wednesday, December 7, 2011

A Tale of Two Chilies

Yep, it's here. Chili weather. But the same chili won't fit every mood. Sometimes you want something a little different, a little out there. Other times, you want something smooth, hot and smoky. Well, here's one of each! Chili for the best of times, for the worst of times....


3/4 lb. bacon, crisp and crumbled
1 1/2 lb. Angus hamburger
1 1/2 c. onion, coarsely chopped
1 large green pepper, chopped
1 Tbsp. Worcestershire
28 oz. can diced tomatoes, undrained
15 oz. can pinto beans, undrained
2 c. Pace Picante Sauce (mild, med, hot: your choice)
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. salt
1 Tbsp. Hickory Liquid Smoke
Optional Toppings: Sour cream, chopped onion, shredded cheese (your choice), picante sauce, crumbled bacon

In a large sauce pan, cook bacon over medium heat until crisp. Drain on paper towel. Pour off all but about 1 tablespoon of the bacon drippings. In drippings, add onion and green pepper. Cook until lightly browned. then add hamburger and cook until browned. Drain. Add Worcestershire to beef mixture and simmer 2 minutes. Add bacon, tomatoes, beans, picante, spices and mix well. Then add liquid smoke and bring to a boil. Reduce heat, cover and simmer 20 minutes. Spoon into bowls and top as desired. Makes 8 one cup servings.

(This recipe came from 13th Ward Cookbook, Glade Tanner)

Cooks note: The liquid smoke gives this a rich flavor. Yes, 1 tablespoon of chili powder is what is called for and it's not too much. I double or even triple this when it's for our crowd. Thanks, Glade. Anything that has bacon in it has got to be good.


1 lb. lean (at least 80%) ground beef
1 medium onion, chopped (1/2 c.)
1 package (1.25 oz.) Tex Mex chili seasoning mix (or any brand if this is not available)
1 can (28 oz.) diced tomatoes, undrained
1 can (28 oz. ) crushed tomatoes, undrained
1 can (15 oz. ) spicy chili beans, undrained
1 oz. unsweetened baking chocolate, coarsely chopped (or a bit more if desired)

1. In a 10" skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. Spray 4 to 5 qt slow cooker with cooking spray. In cooker, mix beef mixture and remaining ingredients.

3. Cover; cook on Low setting 4 to 6 hours. Stir well before serving.

Cooks note: This came from the Betty Crocker website. BC knows how to do everything well. This is a comforting and rich chili. It reheats really, really well. You can find it here.

1 comment:

  1. I can personally vouch for both of these chili recipes. They are great. They are good, comfort-food type recipes that are very satisfying and will fill you up.

    And now you know where our school loyalties lie! Go BYU!