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Barbecued Chili

Serves 4 to 6

Originally aired

INGREDIENTS
  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 3 slices thick-cut bacon, chopped
  • 2 pounds ground sirloin, pork, turkey or chicken
  • 1/4 cup Worcestershire sauce
  • 1 onion, finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • Black pepper
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 cup beer
  • 2cups beef stock or chicken stock
  • 3 tablespoons cider or wine vinegar
  • 3 tablespoons brown sugar
  • 2 cups tomato sauce
  • 1 box cornbread, prepared to package directions
  • 2 to 3 thin scallions, finely chopped
  • Butter, for greasing muffin tin
  • Optional toppings for chili: Shredded sharp yellow cheddar, finely chopped red onions, chopped dill pickles
PREPARATION

Heat a large Dutch oven or heavy pot over medium-high heat with EVOO. Add bacon and cook 3 minutes to render fat then remove to a paper towel-lined plate and reserve.

Add meat to drippings and brown until dark. Season with Worcestershire sauce then add onions and garlic, and season with black pepper. Cook a couple of minutes more to soften veggies. Add chili powder and paprika, add reserved bacon back to pot and stir in beer. Reduce a minute then add stock. Combine vinegar, brown sugar and tomato sauce then stir mixture into chili. Bring to a bubble, reduce heat and let simmer.

Prepare corn muffin mix to package directions, adding scallions into mix. Grease a muffin tin and fill with corn muffin mix. Bake to package directions.

Serve warm muffins topped with chili, cheese, onions and pickles.

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