Serves 4 to 6
Originally aired February 1, 2010
- 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
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.