Description
A hearty and satisfying chili packed with different kinds of beef and smoky bacon, perfect for meat lovers.
Ingredients
- 1 pound bacon
- 1 tablespoon tallow or bacon grease
- 1 pound boneless sirloin, cut into bite-sized chunks
- 1 pound ground beef
- 1 teaspoon ground cumin (optional)
- 1 teaspoon chili powder (optional)
- 2 cups beef broth (homemade or store-bought)
- Kosher salt (to taste)
Instructions
- Cook the bacon using the oven-baking method or stovetop until crispy. Set aside and reserve about ¼ cup for garnish if desired.
- Preheat a medium Dutch oven or soup pot over medium-high heat. Add the tallow or bacon grease and swirl to coat the pot.
- Sear the sirloin chunks for 2-3 minutes per side until browned. Remove them from the pot and set aside.
- Add the ground beef and optional spices to the pot. Cook for about 15 minutes, breaking the meat apart until browned and fully cooked.
- Return the sirloin chunks to the pot and pour in the beef broth.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 30 minutes, allowing the flavors to meld and the sirloin to become tender.
- Crumble the cooked bacon into small pieces and add it to the chili. Reserve a portion for topping if you like.
- Taste the chili and add salt as needed.
- Serve hot, garnished with shredded cheese, sour cream, and crumbled bacon, or enjoy it as is.
Notes
Adjust spices to taste; for added heat, include cayenne pepper or more chili powder. Using homemade beef broth enhances the flavor.