1 tablespoon EVOO (extra-virgin olive oil)
4 slices lean, smoky bacon, finely chopped
2 pounds coarse-ground sirloin
1 large onion, finely chopped
3 to 4 garlic cloves, finely chopped
4 tablespoons chili powder, preferably Gerhardt’s brand
Salt and pepper
1 (14-ounce) can tomato sauce
1/3 cup Worcestershire sauce
¼ cup dark brown sugar
2 tablespoons hot sauce
2 cups beef stock
Sour cream, for topping
½ cup finely chopped fresh flat-leaf parsley leaves
Heat the EVOO in a chili pot over medium-high to high heat. Add the bacon and cook it for a couple minutes to render its fat.
Add the beef and cook until brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the onions, garlic, chili powder, a little salt, and lots of black pepper, and cook to soften for 5 minutes.
In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar, and hot sauce. Add the sauce to the chili pot to combine, then add the stock, bring to a boil, reduce the heat, and cook to thicken for 6 to 7 minutes.
Serve shallow bowls of chili with sour cream and lots of parsley on top.
|steakhouse chili pot|