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
- In a large pot over medium-low heat, combine tomatoes, tomato paste, onion, wine, pepper flakes, bell peppers and steak sauce.
- 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.
- Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
- Stir in beans, cilantro and parsley. Heat through and serve.