I like a thick, chunky chili with lots of flavor. I also like bacon. I like bacon a lot. I like bacon almost as much as I like high heels, and that’s saying something. Oh, back to the chili. Chili with bacon thrown in is the best idea ever. Chili made with cheap meat is even better. Go cube steak, go.
The gorgeous, fluffy cornbread pictured is a deep dark secret. It’s um, well it’s fake. Not fake in the tricky plastic apple kind of way, but fake in that it’s from a box mix. Jiffy cornbread mix to be exact. Two boxes, half a can of corn (left over from the chili and baked in a cast-iron skillet with sizzling (you guessed it) bacon grease. OH. YES. BACON.
I digress, back to the chili … quick, cheap, easy and tasty. Kind of like me 🙂
6 slices bacon, chopped
1 large onion, diced
4 garlic cloves, minced
1 can diced green chilies
1 1/2 pounds cube steak, sliced thin against the grain
12-oz. beef broth
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 tablespoons chili powder
1 tablespoon hot sauce or a few shakes red pepper
1 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin
1/2 a can of sweet kernel corn
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
Cook the bacon in a large pot over medium heat until browned. Remove half of the bacon grease and discard. Add the onion and cook until translucent. Add in garlic and chilies and cook for 1 minute.
Add in cube steak and cook until browned. Add in beef broth; cook until liquid is reduced by about two-thirds. Stir in salt, pepper, chili powder, hot sauce, Worcestershire sauce, corn, cumin, tomatoes and tomato sauce. Cover; reduce heat to medium-low and simmer for about 30 minutes – until mixture thickens. Stir in the kidney beans and cook until the beans are warmed through – about 10 minutes.