Categories: Soup

Ingredients

• 1 tbsp. olive oil
• 4 slices smoky bacon, finely chopped
• 2 lbs. ground sirloin
• 1 large onion, finely chopped
• 3 to 4 garlic cloves, finely chopped
• 4 tbsp. chili powder
• Salt and pepper
• 14 oz. can tomato sauce
• 1/3 cup Worcestershire
• 1/4 cup dark brown sugar
• 2 tbsp. hot sauce
• 2 cups beef stock
• Sour cream, for topping
• 1/2 cup finely chopped parsley leaves

Directions

1. Heat the olive oil 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, 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.

2. Serve shallow bowls of chili with sour cream and lots of parsley on top.

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