Chili con Carne

Only I could get the "Light" issue of Food Network Magazine (January/February 2012) and still manage to try a recipe that is anything but!  There was a light version on the opposite page, but I went for the "rich" one!

Chris drinks Sam Adams Boston Lager, which made the chili a little bitter.  To compensate, I added about 2 tsp of sugar.  If you used a different beer, it probably wouldn't be an issue.

Oh.  And one important note.  When you crush whole tomatoes "by hand," they WILL explode.  Squeeze them inside the can to avoid getting tomato juice all over your kitchen wall and your sweatshirt.  Just sayin.

I served it with Awesome and Easy Creamy Corn Casserole.

Chili Con Carne

6 slices of bacon
2 lbs ground beef chuck (I used and would recommend 92%)
1 large onion, chopped
1 large green pepper, chopped
4 cloves minced garlic
salt
1/4 cup chili powder
1 Tbsp cumin (I skipped this)
2 tsp paprika
2 tsp oregano
2 Tbsp tomato paste
1 12 oz bottle amber beer
2 Tbsp unsweetened cocoa powder
1 28 oz can whole tomatoes, crushed by hand (also added the thick puree they were packed in)
1 1/2 cups beef broth, plus more if needed
2 15 oz cans black beans, drained and rinsed
1 Tbsp hot sauce (I skipped this)
shredded cheddar cheese, sliced scallions, and/or sour cream for topping (optional)

Cook bacon in large saucepan or Dutch oven over medium heat until crisp.  (I prefer to cut it into small pieces with kitchen scissors when raw instead of crumbling it after you cook it in strips)  Drain on paper towel and let cool.  Pour off all but one tablespoon of the bacon drippings.  RESERVE THE REST OF THE DRIPPINGS.

Increase heat to medium-high, add beef to bacon drippings and cook, breaking up the meat, until browned, about 8 minutes.  Transfer to a plate using a slotted spoon.  Wipe out the pan.

Heat one tablespoon of the reserved bacon drippings over medium-high heat.  Add the onion and pepper and cook, stirring, until soft, about 5 minutes.  Add the garlic ad 1 tsp salt and cook 2 minutes.  Add the chili powder, cumin, paprika, oregano, and tomato paste and cook, stirring, unti the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick).  Add the beer and simmer until almost completely reduced, about 3 minutes.  (This took a bit longer, and I didn't reduce it completely either)

Stir in the beef and any juices on the plate.  Add the cocoa powder, tomatoes, beef broth, and beans andbring to a simmer over low heat.  Cook, stirring ocassionally, until the chili thickens slightly, about 90 minutes.

Stir the hot sauce into the chili and season with salt.  Add some beef broth if the chili is too thick.  Ladle into bowls and top with cheese, scallions, sour cream and/or bacon.