Get ready for Autumn with this bacony chili. It's a winner any Sunday!
Level of Difficulty: Easy
1 lb. maple bacon, diced
2 lbs. ground sirloin
1 large onion, diced
2 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can beef stock or broth, low sodium
1 packet ranch dressing mix
3 tablespoons chili powder
1 tablespoon cumin
1 packet Lipton Onion soup mix
2 tablespoons Worcestershire sauce
1 teaspoon red pepper flakes
2 cups cheddar cheese, shredded
1 cup Ranch dressing
Sliced jalapenos (optional)
In a large skillet, cook the bacon until crisp, drain on paper towels and reserve.
In a large stockpot, brown the ground sirloin with the onion, drain any fat. Add the garlic and sauté for 1
minute. Add the tomatoes, beef stock, ranch dressing mix (dry), chili powder, cumin, onion soup mix,
Worcestershire sauce and red pepper flakes. Bring to a simmer and cook, stirring frequently for 30
Ladle chili into bowls and top with cheddar cheese, reserved bacon and drizzles of ranch dressing –
jalapenos are optional.