Barbecued Chili

by Rachael Ray Show Staff 7:00 AM, February 1, 2010

Aired February 1, 2010

Serves Serves 4 to 6
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.