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Unca' John's BBQ
Emily Thompson's Shiner Hatch Bacon Chili
1 lb. ground chuck
1/2 yellow onion, chopped
1 pkg. McCormick chili seasoning, mild
2 cans diced tomatoes
2 cans tomato sauce
4 strips center cut bacon, cooked & chopped
4 or 5 roasted Hatch green chilies, chopped
2 tbsp. Unca' John's BBQ Dry Rub
1 tsp. ground cinnamon
1 bottle Shiner Bock Beer
Fresh ground sea salt
Fresh ground black pepper
Cook bacon, then chop into small pieces and set aside. Brown beef, then add onions and let them sweat until almost translucent. Salt and pepper to taste. Add all other ingredients. Cover and simmer on low for 1 hour, stirring occasionally. Serve with optional toppings: grated cheddar cheese, sour cream and chopped onions. (For best taste, remove the pot from heat and let it cool down. Place it in the refrigerator overnight. Reheat & serve the next day.)
1/2 yellow onion, chopped
1 pkg. McCormick chili seasoning, mild
2 cans diced tomatoes
2 cans tomato sauce
4 strips center cut bacon, cooked & chopped
4 or 5 roasted Hatch green chilies, chopped
2 tbsp. Unca' John's BBQ Dry Rub
1 tsp. ground cinnamon
1 bottle Shiner Bock Beer
Fresh ground sea salt
Fresh ground black pepper
Cook bacon, then chop into small pieces and set aside. Brown beef, then add onions and let them sweat until almost translucent. Salt and pepper to taste. Add all other ingredients. Cover and simmer on low for 1 hour, stirring occasionally. Serve with optional toppings: grated cheddar cheese, sour cream and chopped onions. (For best taste, remove the pot from heat and let it cool down. Place it in the refrigerator overnight. Reheat & serve the next day.)
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