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.
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!