It’s an easy, hearty recipe that is loaded with ham and bacon and can be thrown together in a flash. Meaty, creamy, and satisfying!
I am currently sitting in my Colorado home, wishing it was one of our “300 days of sunshine”. But it isn’t. It’s kinda gloomy out!
Things are pretty quiet around here today because my partner in crime is a under the weather, He actually has pneumonia. Bleh!
I’m being his caretaker and practicing my “I mean business” face this week. I have to force him to lay on the couch and REST. He is a real busybody and likes to work hard, so this has been a little challenging for him.
He usually just smiles and shakes his head when I’m “being firm” because no matter how hard I try, I just can’t do it. I literally stare at him, furrow my brow, and clench my teeth. Try to picture that ….yeah, exactly. That usually makes me seem more funny than ferocious.
I guess that’s not the worst thing, right? Are any of you like that?
Like, I am so nice sometimes that I wish I could be mean. I always think of Sandra Bullock’s character in the movie The Blindside. She has that firm, direct, tough demeanor. I wish I could be firm and direct and tough like that.
What you need:
- 1 fully cooked ham steak, cubed (any ham will work)
- 1/4 cup of crumbled bacon bits (I chopped 3 slices of cooked bacon)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup of milk (any milk)
- garlic powder
- onion powder
- salt and pepper
- package of spaghetti noodles (any noodles, really)
- 1/2 cup grated parmesan cheese
- bag of frozen peas
What to do:
- Cook pasta according to package instructions, strain, and set aside.
- Heat a large skillet on medium-high heat.
- Place cubed ham steak and bacon into skillet and top with garlic and onion powder.
- Brown cubed ham steak and bacon until heated through and sizzling. Stir often.
- Add can of cream of mushroom soup, milk, parmesan cheese, salt and pepper to skillet and stir to combine.
- Heat soup mixture on stove for 3-5 minutes, add 1 cup of frozen peas, cook another 2 minutes.
- Add strained noodles to skillet and toss to combine. Toss until noodles are well coated. Heat through.
- Top with extra parmesan cheese, serve immediately.
Beer, bacon, and chili. Three powerful words that tend to grab people’s taste buds on their own. Put the beer and bacon INSIDE the chili, and you’ll have people knocking on your door for days!
This Beer Bacon Chili is chock-full of flavor. It is the ultimate chunky chili and can satisfy the brawniest of appetites. It is the perfect amount of food for a family. There’s not so much that you’ll have to eat chili for a week, which is nice. This is my go-to chili recipe. The bacon gives the chili a bolder, more meaty flavor. The beer shines through in the end. This recipe can be made your own by adding additional spices or beans. The flavors all marry each other incredibly well. I’ve never been in a Chili Cookoff, but I’m confident that this chili recipe is one that would stand out in a crowd. I hope you are as enthusiastic about it as I am 🙂Earlier this week, it was sunny and 65 degrees. It was incredibly nice, so I did what every other Coloradoan did– took my car to the car wash. Then yesterday came. Yesterday was wet and snowy. Two days of a spotless, shiny car ruined by wet, sloppy slop. Mmhmm. Fortunately, this chili did a great job pulling me out of my despair. (I still might be a tiny bit bitter about it, might be.) But it really is a perfect cold weather, cheer-you-up kind of meal.Yeah, baby.
Beer Bacon Chili
- 3 slices of bacon, cut into small pieces
- 1 large onion, chopped
- 1 garlic clove, minced
- 1-2 lbs. of ground beef or turkey, thawed (I used 1 1/2 lbs)
- 1 tablespoon of chili powder
- 1 1/2 teaspoon of cumin
- 1 1/2 teaspoons of paprika
- cayenne pepper (use up to 2 teaspoons if you want it spicy)
- 1 tsp salt
- 1 14.5oz can of diced fire-roasted tomatoes, or crushed
- 1 8oz can of tomato sauce
- 1 bottle of your favorite beer (I used a seasonal Blue Moon from the fridge)
- 1 teaspoon Worcestershire sauce
- 1 14.5oz can of pinto beans, drained
- variety of toppings for garnish: jalapenos, green peppers, white queso, cheese, sour cream, bacon bits
What to do:
- In a 6-quart stock pot, cook bacon pieces on high heat until brown.
- Add chopped onion to pot, cover with lid, and cook until onions on low/medium heat until they are clear.
- Uncover pan, add garlic, stir and cook for a minute or two.
- Turn stove to medium/high heat and add ground beef; breaking up with wooden spoon and stirring about 5 minutes.
- Add chili powder, cumin, paprika, cayenne pepper, and salt. Cook for another minute.
- Add canned tomatoes, tomato sauce, beer, and Worcestershire sauce to pot and bring mixture to boil.
- Once boiling, turn stove to medium/low and cover pot halfway. Set timer for 30 minutes.
- After 30 minutes, drain beans and add to chili. Cook 10 more minutes, uncovered.
- Serve chili warm and top with whatever you’d like!
Notes** This chili is REALLY good right away, but even better reheated and eaten the day after. Also, I apologize for not documenting step-by-step this time. Chili isn’t pretty until it’s done 🙂