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.

Share your end result with us on Facebook, Instagram, and Twitter!

@BacoBurger #BacoBurger #BacoChili

Enjoy! :)

BacoChili

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!

BacoBurger Lasagna!

We are sharing one of our favorite Baco Recipes, for BacoBurger Lasagna!

Share your end result with us on Facebook, Instagram, and Twitter!

@BacoBurger #BacoBurger #BacoLasagna

Enjoy! :)

bacolasagna 5

Lasagna Recipe 

    1. In a large skillet, brown three crumbled 5 oz. BacoBurgers over medium-high heat (don’t discard the drippings!). Once browned, relocate the meat to a large sauce pot, but retain the drippings in the skillet. Add to the skillet 1 stalk of celery chopped, 1 chopped carrot, 1 chopped onion, and a pinch of black pepper (no salt needed), and saute over medium-high heat until vegetables are softened and slightly browned. Add 1 minced garlic clove and cook for a few more minutes over medium heat. Relocate sauteed vegetables to the sauce pot. Add to the sauce pot 1 can of tomato paste and 1/4 cup of pinot grigio. Bring the sauce to a boil, then reduce heat, add 1/4 cup of whole milk, and simmer for 45 minutes.
    2. In a separate sauce pan, melt 1 tbsp butter, and stir in 1 tbsp of flour. Mix for a few minutes over medium-low heat until smooth and beige-colored. Add 1/2 cup of milk, whisking vigorously until blended. Add another 1/2 cup of milk, whisking vigorously until blended. Cook over medium-low heat, stirring constantly, until slightly thickened. Add a pinch of salt & pepper and a pinch of nutmeg.
    3. In a bowl, combine 1/2 lbs of ricotta with 1/2 lbs of shredded mozzarella and 1/8 lbs of parmesan.
    4. In a buttered baking dish, assemble the lasagna. On the bottom, begin with a layer of lasagna noodles (uncooked is fine!) which have been dunked in the cream sauce. Add a full layer of the BacoBurger meat sauce. Then add another layer of lasagna noodles which have been dunked in the cream sauce. Add a full layer of the cheese filling.  Add another layer of lasagna noodles which have been dunked in the cream sauce. Add a layer of the BacoBurger meat sauce topped with a layer of the cheese filling. Finally, add the top layer of cream sauce-dunked lasagna noodles. Sprinkle the top with shredded mozzarella and parmesan. Cover the dish with tinfoil and bake in a 375° oven for 30 minutes. Remove the tinfoil, drizzle the top of the lasagna with cream sauce, and bake for 5 to 10 more minutes until bubbly & brown.