This beefy chili has the fragrant flavors of smoked bacon and smoked paprika. Thick and filling. Perfect to bring along to a Summer BBQ at your neighbor’s house! Topped with slivers of Monterey Jack cheese and smoked bacon bits. These are also great served with Spicy Cheddar Corn Bread…Can I have some more please!?
Summer Smokehouse Chili
5 slices smoked bacon
1 cup diced Vidalia onion
2 large garlic cloves, minced
1 lb ground sirloin
1 tablespoon smoked paprika
1 tablespoon chili powder
1/2 tablespoon cumin
1/4-1 teaspoon Chipotle chile powder (depending on how hot you like it!)
4 oz tomato paste
1/4 c. white wine
1/2 c. chicken stock
28 oz crushed tomatoes
15.5 oz pigeon peas
shredded Monterey Jack cheese
In a large skillet, cook the bacon until crisp; remove from pan and set aside. In the bacon fat, cook the diced onion for 4 minutes. Add the garlic cloves and cook for 2 minutes. Break up the ground sirloin into the skillet and cook 5 minutes; adding the smoked paprika, chili powder, cumin & Chipotle chile powder as the beef browns. Stir in the tomato paste and cook for a few minutes.
Add the white wine, chicken stock and crushed tomatoes.
Drain and rinse the pigeon peas and add to the chili. Put a lid on the skillet; bring to a boil, reduce heat and simmer 20 minutes.
Scoop into some bowls and top with smoked bacon, Monterey Jack and some diced onion.
This recipe has been shared at Senior Salon, Throwback Thursday, Fiesta Friday, Freedom Friday, Funtastic Friday, Foodie FriDIY and The Pin Junkie….go check it out and then visit some other great sites!