Fire Roasted Beef and Bacon Chili

Posted January 7, 2012 By Janice Fire Roasted Beef and Bacon Chili

Well, I’ve been doing three days of Attack and I’m ready for some vegetables today. I made this smokey chili last night and I’m going to have it with some fresh bread today. Mmmmmmmm. Use whatever chili powder you have, I chose smoked paprika and ancho chili powder because they both complement the fire roasted tomatoes and the smokey bacon. You can use whatever you have in your cabinet but visit Penzeys.com if you really want to spice up your food. They have wonderful options and it makes cooking these dishes a lot more interesting! Have a great weekend!

FIRE ROASTED BEEF AND BACON CHILI

1/2 lb ground sirloin
two slices of turkey bacon
1 small onion, chopped
1 15 oz can fire roasted diced tomatoes
1 t smoked Spanish paprika
1/2 t ancho chili powder
1/2 can water
1 teaspoon cornstarch
salt and pepper

Saute the ground sirloin, onion and turkey bacon in a Dutch oven.  Once the meat is cooked, add the tomatoes and all the seasonings, along with a half can of water.  Let this simmer for about 20 minutes.  Sprinkle the cornstarch over the chili at the very end and let simmer for another 5 minutes and thicken a little.  Season with salt and pepper.

BACON OAT BRAN MUFFINS

8 T oat bran
8 T wheat bran
2 slices turkey bacon, chopped
2 eggs and 2 egg whites
2 T fat free cream cheese
2 T fat free cheddar, grated
2 T Greek yogurt
1/2 t minced onion
1/2 t garlic powder
1/2 t Spanish smoked paprika
1 t baking powder
1/4 t salt
1/4 t pepper

Mix all the wet ingredients together in one bowl.  Mix all the dry in another.  Fold the dry into the wet until mixed.  Divide the batter into 8 muffin tins, sprayed with a bit of cooking spray.  Bake at 350 for 16-18 minutes.

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