Rachel Ray - Steakhouse Chili Pot

My husband loves chili, but I hate beans, so this was a great compromise. This dish had all the flavours of chili minus the beans. It was really yummy! I followed the recipe exactly, but I found it was very liquidy, so I added a can of tomato paste. The recipe says to cook bacon in olive oil, but the next time I make it I will skip the olive oil, and I will drain the meat once partially cooked. I think that will help (and make it a touch healthier!)

You can find the original recipe here, but this is how I will make it next time:

Ingredients:

• 4 slices bacon, finely chopped
• 2 pounds lean ground beef
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 tbsp chili powder
• Salt and pepper
• 1 can tomato sauce (14 oz)
• 1/3 cup Worcestershire sauce
• 1/4 cup brown sugar
• 2 tbsp hot sauce
• 1 can tomato paste
• 2 cups beef stock
• Optional: Sour cream and fresh parsley for topping

Directions:

1. In a large pot, cook bacon over medium-high heat for a couple minutes and add beef. Cook until brown (5-6 minutes) stirring occasionally. Drain excess fat.
2. Add onions, garlic, chili powder, a litte salt and lots of pepper until soften (5 minutes).
3. In a bowl, stir together tomato sauce, Worcestershire sauce, brown sugar and tomato paste. Add to beef mixture and combine.
4. Add stock and bring to a boil, reduce heat and cook to thicken (6-7 minutes).
5. Serve in bowls topped with sour cream and parsley