Summer Smokehouse Chili

Summer Smokehouse Chili

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.
Summer Smokehouse Chili


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This recipe has been shared at Senior Salon, Throwback Thursday, Fiesta Friday, Freedom FridayFuntastic FridayFoodie FriDIY and The Pin Junkie….go check it out and then visit some other great sites!


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