Sunday, January 10, 2010

BaCHILIon...yum, yum!

Ok so everyone is thinking what is BaCHILIon? Well it is pretty is a basic chili recipe with the addition of some bacon. I was making chili today and was trying to clean out the refrigerator because I'm headed out of town for long period of time so after thorough investigation I realized I had onion, bacon and shredded cheese that wouldn't survive and with the weather being the way it is I decided to make a kicked up chili. As always these recipes can always be tweaked depending on what is in your fridge that needs used...after you serve this once you can freeze the left overs for another time when your home late, its cold outside and you don't want to have to create another meal from scratch. BaCHILIon ¼ small white onion chopped 1 TBS olive oil (or butter) 1 pound ground beef 1 can pinto beans (drained) 2 cans tomato sauce (or 1 large can) 1 can diced tomatoes (drained) 2 TBS chili powder 1 tsp cumin 1 tsp garlic powder 2 tsp Worcestershire sauce 2 tsp A1 Sauce (I used Smoky Mesquite) 1 pound bacon (you don't have to use the whole pound...I usually eat a piece or three when cooking them) Heat a pan over medium heat, add olive oil and onions for approximately 1 minute until they start to get soft, add ground beef and brown thoroughly, drain. In a crock pot on high heat add beef and onion mixture, beans, tomato sauce, tomatoes, chili powder, cumin, garlic powder, Worcestershire sauce and A1 sauce and stir together and let heat through on high for 30 minutes, then reduce the heat to low. Cook bacon (I put my bacon on a broiler pan and baked in the oven at 375 for 8-10 minutes depending on your preference of doneness), chop coarsely and add to the crock pot. Allow the crock pot to cook together on low for a minimum of 1 hour but preferably 2-3 hours. Traveling Cowgirl Code: Traveling can be daunting, but creating a fun new recipe is a great way to clean out the fridge before leaving.

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