Steakhouse chili pot

Steakhouse chili pot are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house. chili tastes like a steakhouse meal in a bowl: bacon, beef, steak sauce, and sour cream. Loosen your belts. Serve with a spinach salad.

SERVES 4

Ingredients:

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

Method:

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