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Jan 1, 2010

Beef Chili


5 dried red chiles

1 cup pitted prunes

Boiling water

4 slices bacon, chopped

1 large onion, chopped

3 cloves garlic, finely chopped

1 teaspoon paprika

2 pounds ground beef

3 tablespoons tomato paste

One 28-ounce can crushed fire-roasted tomatoes


1.In a medium bowl, soak the chiles and prunes in just enough boiling water to cover until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard the chile stems and seeds.

2.Meanwhile, in a large saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a small bowl. Add the onion to the pan and cook until softened, about 8 minutes. Add the garlic and paprika and cook, stirring, for 1 minute. Add the ground beef and cook, breaking it up, until no longer pink, about 3 minutes.

3.In a food processor, puree the chiles and prunes with the tomato paste and the reserved soaking liquid; add to the beef mixture. Stir in the crushed tomatoes and the bacon; season with salt. Bring to a simmer, cover and cook, stirring occasionally, until thickened, about 20 minutes.