Steakhouse Chili

Original Rachel Ray recipe.

1 Tablespoon olive oil
4 slices of bacon, finely chopped
2 pounds ground beef
1 onion, finely chopped
3 cloves garlic, finely chopped
4 Tablespoons chili powder
Salt & pepper
15 ounce can tomato sauce
1/3 cup Worcestershire sauce
1/4 cup dark brown sugar
2 Tablespoons hot pepper sauce
2 cups beef stock
Sour cream and parsley for topping

 In large pot or dutch oven, heat the olive oil, 1 turn of the pan over medium-high heat. Add, bacon and cook about 2 minutes. Add the beef and cook until browned. Add onion and cook until softened. Add garlic, a dash salt, and a lot of pepper. In a bowl combine tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Stir into pan. Add beef stock to pan and bring to a boil, then lower heat and cook until thickened, 6-7 minutes.

 My changes:
I doubled the tomato sauce, Worcestershire sauce, and brown sugar.I also removed two tablespoons of chili powder. I didn’t cut my bacon or onion finely either. Follow all the steps above, but after adding the beef stock simmer for 45 minutes. Then add 1-1 1/2 cups minute rice and more beef stock ( I added about a cup) and cook on low another 5-10 minutes or until rice is tender.

Amy Osterhout


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