Steakhouse Chili Pot

• 1 tablespoon extra-virgin olive oil
• 4 slices lean bacon, finely chopped
• 2 lbs coarse ground sirloin
• 1 large onion, finely chopped
• 3 -4 garlic cloves, minced
• 4 tablespoons chili powder (Gebhardt's)
• salt
• pepper
• 1 (14 ounce) can tomato sauce
• 1/3 cup Worcestershire sauce
• 1/4 cup dark brown sugar
• 2 tablespoons hot sauce
• 2 cups beef stock
• sour cream, for topping
• 1/2 cup chopped fresh flat-leaf parsley

1. Heat oil in a chili pot over med-high to high heat.
2. Add the bacon and cook it for a couple of minutes to render its fat.
3. Add the beef and cook until brown, 5-6 minutes, stirring occasionally to break up the lumps.
4. Add the onions, garlic, chili powder, salt and lots of pepper; cook to soften for 5 minutes.
5. In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar, and hot sauce.
6. Add the sauce to the chili to combine, then add the stock; bring to a boil, decrease heat and cook to thicken for 6-7 minutes.
7. Serve shallow bowls of chili with sour cream and parsley on top.

extravirgin olive oil, lean bacon, ground sirloin, onion, garlic, chili powder, salt, pepper, tomato sauce, worcestershire sauce, brown sugar, hot sauce, beef stock, sour cream, parsley

Taken from www.food.com/recipe/steakhouse-chili-pot-498510 (may not work)