This chili doesn’t just bring the heat—it brings the bacon, the beer-spiked depth, and the kind of smoky-sweet kick that makes your taste buds cheer. Topped with sour cream and parsley, it’s a bowl full of bold flavors and cozy vibes. Grab a spoon—it’s chili time. Try serving with a spinach salad.
1 tablespoon extra virgin olive oil (EVOO)
4 slices lean, smoky bacon, finely chopped
2 pounds ground sirloin, ask your butcher for coarse ground beef
1 large onion, finely chopped
3-4 cloves garlic, finely chopped
4 tablespoons chili powder, such as Gerhardt's brand
Salt and pepper
1/3 cup Worcestershire sauce
1/4 cup dark brown sugar
2 tablespoons hot sauce
One can tomato sauce (14 ounces)
2 cups beef stock
Sour cream, for topping
1/2 cup flat leaf parsley, finely chopped, for topping
In a large chili pot or Dutch oven, heat the EVOO, one turn of the pan, over medium-high to high heat. Add the bacon and cook until the fat renders, about 2 minutes. Add the beef and cook, stirring, until browned, 8-10 minutes. Add the onion and cook until softened, about 5 minutes. Add the garlic and chili powder, a little salt and lots of pepper. In a bowl, stir together the Worcestershire sauce, brown sugar, hot sauce and tomato sauce. Stir into the chili. Stir in the beef stock and bring to boil, then lower the heat and cook until thickened, 6-7 minutes. Serve shallow bowls of chili with lots of sour cream and parsley on top.
