Ingredients
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3 tablespoons vegetable oil
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4 medium garlic cloves, finely chopped
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1/2 lb streaky bacon, cut crosswise into 1/2-inch wide strips
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3/4 lb lean ground beef
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1 tablespoon chili powder
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1 tablespoon cayenne pepper
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1 tablespoon ground cumin
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1 (28 ounce) can crushed tomatoes
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2 (8 3/4 ounce) cans kidney beans, drained
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2 tablespoons tomato paste
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1 tablespoon brown sugar
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1 tablespoon dried oregano leaves
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1 teaspoon salt
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1 teaspoon fresh ground black pepper
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1/4 lb sharp cheddar cheese, coarsely shrededed (1 cup)
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1 medium red onion, finely chopped (for garnish)
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1/2 cup sour cream, for garnish
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3 medium onions, finely chopped
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1 green bell pepper, cut into 1/4-inch dice
Instructions
- In a large saucepan, heat oil over medium heat. Add garlic, onions, bell pepper and bacon, and saute until onions are translucent and bacon begins to color slightly, 2 to 3 minutes.
- Add beef and saute, stirring to break up meat into fine particles, until evenly browned, 7 to 10 minutes.
- Add chili powder, cayenne and cumin and saute 1 minute more.
- Add remaining ingredients, except garnishes, bring to a boil and continue simmering until thick, about 20 minutes.
- Serve in individual bowls garnished with cheese, onion, and sour cream.