Ingredients

serves 4

　　1 tablespoon EVOO (extra-virgin olive oil)

　　4 slices lean, smoky bacon, finely chopped

　　2 pounds coarse-ground sirloin

　　1 large onion, finely chopped

　　3 to 4 garlic cloves, finely chopped

　　4 tablespoons chili powder, preferably Gerhardt’s brand

　　Salt and pepper

　　1 (14-ounce) can tomato sauce

　　1/3 cup Worcestershire sauce

　　1/4 cup dark brown sugar

　　2 tablespoons hot sauce

　　2 cups beef stock

　　Sour cream, for topping

　　1/2 cup finely chopped fresh flat-leaf parsley leaves

　　

Step 1

Heat the EVOO in a chili pot over medium-high to high heat. Add the bacon and cook it for a couple minutes to render its fat. Add the beef and cook until brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the onions, garlic, chili powder, a little salt, and lots of black pepper, and cook to soften for 5 minutes. In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar, and hot sauce. Add the sauce to the chili pot to combine, then add the stock, bring to a boil, reduce the heat, and cook to thicken for 6 to 7 minutes.

　　

Step 2

Serve shallow bowls of chili with sour cream and lots of parsley on top.

　　Rachael Ray's Look + Cook