Steakhouse Chili Pot

• 1 tablespoon EVOO (extra-virgin olive oil)
• 4 slices lean, smoky bacon, finely chopped
• 2 pounds coarse-ground sirloin
• 1 large onion, finely chopped
• 3 to 4 garlic cloves, finely chopped
• 4 tablespoons chili powder, preferably Gerhardts brand
• Salt and 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 finely chopped fresh flat-leaf parsley leaves

1. Heat the EVOO in a chili pot over medium-high to high heat.
2. Add the bacon and cook it for a couple minutes to render its fat.
3. Add the beef and cook until brown, 5 to 6 minutes, stirring occasionally to break up the lumps.
4. Add the onions, garlic, chili powder, a little salt, and lots of black pepper, and 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 pot to combine, then add the stock, bring to a boil, reduce the heat, and cook to thicken for 6 to 7 minutes.
7. Serve shallow bowls of chili with sour cream and lots of parsley on top.

evoo, lean, coarseground sirloin, onion, garlic, chili powder, salt, tomato sauce, worcestershire sauce, dark brown sugar, hot sauce, beef stock, sour cream, parsley

Taken from www.epicurious.com/recipes/food/views/steakhouse-chili-pot-377381 (may not work)