2/13/2023 0 Comments Chili con carnage![]() Add the beer and simmer until almost completely reduced, about 3 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Transfer to a plate using a slotted spoon wipe out the pan. Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Drain on a paper towel-lined plate and let cool, then crumble and set aside. Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. ![]()
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