BacoBurger Chili!

Happy Autumn to everyone! As warm days turn to cool nights, we’re sharing another one of our favorite Baco Recipes, for Baco Burger Chili.

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Enjoy! :)


Chili Recipe 

In a large skillet, brown three crumbled 5.33 oz. BacoBurger 50/50’s over medium-high heat (don’t discard the drippings!). Once browned, relocate the meat to a large sauce pot or crockpot, but retain the drippings in the skillet. Add to the skillet 1 chopped bell pepper & 1 diced chile pepper (we recommend guajillo chile peppers, but you can certainly use jalepeño, chipotle, or any chile pepper of your choice), and a pinch of black pepper (no salt needed) – saute over medium-high heat until peppers are softened and slightly browned. Add 1 chopped onion & 1 minced garlic clove, and cook for about 5 more minutes over medium heat. Relocate sauteed vegetables to the sauce pot / crock pot. Add to the pot the following: a small (10.5 oz) can of diced tomatoes, a 12-ounce bottle of lager or pilsner, a dash or two of Tobasco sauce, 1/4 tsp of cayenne pepper, 1/4 tsp of cumin, 1/4 tsp of paprika, and 1 tsp of chopped oregano (or 1/4 tsp of dried oregano). Bring the Chili to a boil, then reduce heat and let simmer for 2 to 4 hours.

Note: our BacoBurger Recipe is for Chili Sin Frijoles (without beans)! As they say in Texas, “anyone who knows beans about chili, knows chili ain’t got beans” ;) though if you insist on beans, please feel free to add to the pot before the last step of cooking. Enjoy!