Hickory Chili

15 Oct

This is a smoky-flavored chili made with ground beef, kidney beans, steak sauce and bacon with a tomato-wine sauce.

-By Carrie (Strommen) Lennie


1 14.5-oz can stewed tomatoes, chopped
1 6-oz can tomato paste
1 onion, chopped
¼ cup white wine
1 pinch crushed red pepper flakes
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
1/3 cup bottled steak sauce
5 slices bacon
1 ½ lbs ground beef
1 1.25-oz package chili seasoning mix
1 tsp ground cumin
1 15-oz can kidney beans, drained
1 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh parsley


  1. In a large pot over medium-low heat, combine tomatoes, tomato paste, onion, wine, pepper flakes, bell peppers and steak sauce.
  2. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
  3. Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
  4. Stir in beans, cilantro and parsley. Heat through and serve.
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Posted by on October 15, 2011 in Main Dishes


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