Spicy Chili con Carne
- 4 slices bacon, cut into 1-inch pieces
- 1 red onion, chopped, divided
- 1-1/2 lb. (675 g) extra-lean ground beef
- 2 cloves garlic, chopped
- 2 tsp. chili powder
- 2 cans (19 fl oz/540 mL each) red kidney beans, rinsed, divided
- 1 jar (440 mL) salsa
- 2 cups water
- 1/2 cup sour cream
- 1 cup Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese
- 1 jalapeno pepper, thinly sliced
- 1 cup tortilla chips
- Cook and stir bacon in Dutch oven or stockpot on medium heat until crisp.
- Remove from pan with slotted spoon; drain on paper towels.
- Discard all but 1 Tbsp.
- drippings from pan.
- Reserve 1/4 cup onions.
- Add remaining onions to reserved drippings in pan along with the ground beef, garlic and chili powder; cook until meat is evenly browned, stirring frequently.
- Meanwhile, mash 1 cup beans in small bowl.
- Add mashed beans, remaining whole beans, salsa and water to meat mixture; mix well.
- Bring to boil; cover.
- Simmer on low heat 15 min., stirring occasionally.
- Stir in bacon.
- Serve chili topped with reserved onions and remaining ingredients.
bacon, red onion, extralean ground beef, garlic, chili powder, salsa, water, sour cream, cheese, pepper, tortilla chips
Taken from www.kraftrecipes.com/recipes/spicy-chili-con-carne-172279.aspx (may not work)