Chili With Beef Bacon And Anchos Recipes

Steps:

• For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
• Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
• For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
• Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
• Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
• Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
• Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
• Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker.
• Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.

Steps:

• Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
• Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
• Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.

Steps:

• Place bacon in a Dutch oven and cook over medium-high heat, stirring occasionally, until evenly browned, 7 to 10 minutes. Remove bacon to a paper-towel lined plate and drain most of the grease from the pan.
• Brown ground beef and sausage in the remaining bacon grease. Add bell peppers, serrano peppers, onion, and garlic. Add bacon and cook until meat and sausage are browned and peppers are tender, 7 to 10 minutes.
• Add marinara sauce, chili beans, chicken broth, water, salt, and pepper. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 1 hour.

Steps:

• Preheat the oven to 350 degrees.
• For The Chips: Cut each tortilla into quarters. Heat the oil in a skillet on medium heat. The oil should be about 1/2 inch deep in the skillet. Place about 8 to 10 of the tortilla quarters in the hot oil at a time. Turn the tortilla chips as they cook so each side is golden brown.
• When the chips are golden brown on both sides, remove them from the skillet and lay them on a plate over a paper towel to absorb the excess oil. Repeat with the remaining tortillas; set aside.
• For The Bacon Guacamole: In a small bowl, add the avocado, 1 tablespoon of the red onions (reserving the other 2 tablespoons for the nachos), 1 tablespoon salsa (reserving 3 tablespoons to serve with the nachos), 1 tablespoon of the crumbled bacon (reserving 2 tablespoons for the nachos) and the juice from 1 quarter of the lime (reserving the other 2 quarters for garnish).
• Mix the guacamole ingredients using a spoon so that the avocado is broken into small chunks (rather than smashing up the avocado with a fork). Then salt and pepper to taste and top with additional crumbled bacon.
• For The Nachos: Add the chips to an oven-proof plate or skillet. Top the chips with the chili, shredded cheese, sliced jalapeno, remaining diced onions and the remaining crumbled bacon.
• Bake in a preheated oven until the cheese is melted, about 6 - 8 minutes.
• Top the warm nachos with the diced tomatoes and serve them with side dishes of sour cream, the remaining salsa and the bacon guacamole.
• Garnish with the remaining lime wedges.

Steps:

• 1. Put the bacon in a large pot over medium-high heat. Cook, stirring occasionally, until the bacon is crispy and browned, about 10 minutes. Remove the bacon with a slotted spoon and drain it on paper towels. Add the beef to the pot, season with salt and pepper, and cook, turning the pieces occasionally, until they're browned on all sides, 10 to 15 minutes. Remove the beef with a slotted spoon and drain it on paper towels. 2. If necessary, pour off and discard all but 3 tablespoons of the fat in the pot. Add the onions, poblanos, and garlic to the pot; season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes. Meanwhile, remove and discard the ancho chilies' stems. Put the ancho chilies in a clean coffee grinder, a spice grinder, or a small food processor and process until powdered, about 30 seconds. Add the ground ancho chilies, chipotle chilies, oregano, cumin, coriander, and cinnamon to the onion mixture and cook, stirring, until they're fragrant, about 2 minutes. 3. Return the bacon and beef to the pot and add the tomatoes, coffee or beer, and brown sugar, along with 1½ cups water. Cover, bring to a boil, and then reduce the heat to low. Simmer the meat, stirring occasionally, for 2½ hours. (Add more water as needed if the mixture becomes dry.) Stir in the beans

Steps:

• Optional toppings: sour cream, shredded cheddar cheese, chopped onion, chopped cilantro. In a large saucepan, cook bacon over medium-low heat, stirring frequently, until crisp. Remove to paper towels with slotted spoon. Pour off all but about 1 tablespoon of the drippings. In drippings, brown ground beef with onion and green pepper; drain. Add reserved bacon and remaining ingredients except optional toppings; mix well. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Ladle into bowls, top as desired, and serve with additional picante sauce.