Servings: 6 | Prep
Time: 15 min | Cook Time: 45 min
4 strips thick cut smoked bacon
3 tbsp chili powder
1 tbsp ground cumin
2 tbsp smoked paprika
1 tsp dried oregano
1 lb lean ground chuck (80/20)
2 tbsp EVOO
1 medium sweet onion, chopped
4 large garlic cloves, chopped
3 tbsp tomato paste
1 12-oz bottle or can of Cheerwine
1/4 cup CHA! by Texas Pete Sriracha Sauce
1 28-oz can crushed tomatoes
1 15-oz can kidney beans
1 15-oz can black beans
Kosher salt and fresh ground pepper (to taste)
1 bunch chives (or green onion), finely chopped (for serving)
2 cups shredded sharp cheddar cheese (for serving)
Corn chips (for serving)
Place 4 strips of bacon in large Dutch oven, set to med-low heat. Let bacon cook slowly until nice and crispy and most of the fat has rendered. 5-10 minutes. Remove bacon, chop and set aside.
Mix all seasonings and herbs together in a bowl.
Place ground meat in Dutch oven and sprinkle ½ of your seasoning mixture over meat. Bring to med-high heat and brown meat. (about 5 minutes). Remove meat and set aside.
Add EVOO to Dutch oven over med-high heat. Add onion and sprinkle with a pinch of salt. Sauté onions until caramelized and translucent. Add garlic and continue to sauté until golden.
Add in tomato paste and stir until paste begins to caramelize. Return ground meat and bacon to pot and bring to high heat.
Stir everything together and allow to sit for about 30 seconds, just until it begins to crisp at the bottom. Pour in Cheerwine and CHA! By Texas Pete, then deglaze using a wooden spoon to scrape all of the browned bits from the sides and bottom of pot.
Allow to cook, reducing Cheerwine by about half (2-3 minutes)
Add crushed tomatoes, both beans and stir to combine, and bring to a boil. Set to low and let simmer for at least 30 minutes.
Serve topped with shredded cheese, chopped chives and corn chips. Enjoy!