Chopped bacon and some unsweetened cocoa powder lend their distinctive flavors to this chili con carne.
What You Need
Original recipe yields 8 servings
6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
2 lb. lean ground beef
1 large onion, chopped
3 cloves garlic, minced
1 Tbsp. unsweetened cocoa powder
3 Tbsp. chili powder
1-1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/4 tsp. ground red pepper (cayenne)
1 can (14.5 oz.) fat-free reduced-sodium beef broth
2 cans (15.5 oz. each) dark red kidney beans, rinsed
1/4 cup A.1. Original Sauce
1 Tbsp. tomato paste
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
1 cup tortilla chips (about 1 oz.)
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Let's Make It
Cook and stir bacon in Dutch oven on medium heat until crisp. Remove bacon from pan; drain on paper towels. Discard drippings from pan.
Add ground beef, onions, garlic, cocoa powder and seasonings to pan; cook until meat is evenly browned, stirring frequently. Add broth, beans, A.1., tomato paste and bacon; mix well. Simmer on low heat 40 min. or until thickened, stirring occasionally.
Serve topped with cheese and tortilla chips.
Serve with a cornbread muffin to round out the meal.
Substitute ground pork for the ground beef.
Freeze remaining tomato paste for future use.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.