Springfield Chilli (Yield: 6 Servings)
2 bacon slices, chopped fine
1 can tomato sauce - (8 oz)
1 large onion, chopped
1 cup beer
2 large garlic cloves, minced
1 Tsp Worcestershire sauce
1 1/2 LB beef, ground
1 can red kidney beans - (16 oz), undrained
3 Tbl chili powder
1 can tomatoes with juice - (14 to 16 oz)
Salt, to taste
Saute bacon in large saucepan over medium heat until brown but not crisp. Stir in onion, cover, and let onion sweat 3 minutes, until translucent and just tender. Uncover pan and mix in garlic, cooking another minute.
Raise heat to medium-high and add ground beef. Cook until it loses its raw color, about 5 minutes. Stir in chili powder, then pour in tomatoes and juice, tomato sauce, beer and Worcestershire sauce and reduce heat to medium-low. Cook chili until thickened but still soupy, about 30 minutes.
Stir in the beans and salt to taste. Cook an additional 10 minutes. Serve immediately, or let cool and refrigerate, covered, for reheating.
This recipe yields 6 to 8 servings.