Smokin' good chili and the redemption of the Brussels sprout

I have already posted up three different chili recipes, so at this point, you've got to be a pretty awesome dish to make the list. This one made the grade for sure. It isn't as straightforward as 'The easiest chili in town', and it doesn't already contain the whole grains your gut needs to function as it should like Chili con Wheat Berries does. Neither is it a 'throw it all in a pot and shove it in the oven' dish like the Oven Barbecue Chili, but this one is worth the minimal additional effort of stirring the pot a few times, and putting on some rice to go with it. Plus it has a delicious smoky flavor that makes it not your average chili.

The recipe comes from a recent article in Sunset magazine, heralding it's 25 all time best recipes. It is no surprise to me that this one made the list. I served it alongside some delicious roasted Brussels Sprouts, the recipe for which is also included below. As a child, Brussels Sprouts were a vegetable that I dreaded. Whenever they were served (and to avoid trouble, my mother didn't serve them often), the rule was that I had to eat one. Evan that was a tough rule to follow. As an adult, and a parent myself, I am trying to ensure that we eat a variety of different vegetables in our house, and therefore decided to give Brussels Sprouts another chance. I'm kind of glad I did. Roasted in this way, they take on a crispy texture and a nutty flavor, enhanced with the addition of lemon and parmesan (what ISN'T enhanced by that combination, I ask you?!). I can't say they were a hit with all the Farrars around the table, but three out of five isn't bad, and one of those three had seconds!

Smoky Beef and Bacon Chili
Serves 5

2 oz chopped/cubed pancetta or thick-cut bacon
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 lbs lean ground beef
1 1/2 TBSP chili powder
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
1 tsp salt
1 14.5oz can diced tomatoes (preferably fire-roasted for more smoky flavor)
1 8 oz can tomato sauce (passata)
1 cup amber beer (I used Fat Tire)
1 tsp Worcestershire sauce
1 14.5 oz can pinto/kidney beans, drained and rinsed
rice, sour cream, sliced green onions and shredded sharp cheddar cheese to serve

1. In a large pot over medium-high heat, cook bacon until it starts to brown (about 4 minutes). Add onion, lower heat the medium, cover and cook until onion is translucent, stirring occasionally (about 4 minutes). If the onion and bacon start to stick, add a little of the beer at this point to loosen the mixture in the pan.
2. Add garlic and cook for a further 1 minute.
3. Increase heat to medium-high and add beef. Break up beef as it browns with a spoon. Once all the beef is brown, add the spices and salt and cook for 1 minute more.
4. Add tomatoes, tomato sauce, beer and Worcestershire sauce, stir and bring to a boil. Reduce heat to medium-low, partly cover and cook for 30 minutes.
5. Add beans and cook for a further 10 minutes, uncovered. Serve over rice with toppings.

Roasted Shredded Brussels Sprouts

12-14oz shredded Brussels Sprouts
1/4 cup lemon flavored olive oil (or olive oil, plus zest of 1 lemon)
salt and pepper
1/4 cup grated parmesan cheese

1. Preheat oven to 400 degrees F (200 degrees C)
2. Toss the shredded sprouts with the olive oil, salt and pepper in a large roasting pan.
3. Roast in the oven for 30 minutes, stirring at the halfway point. The sprouts will turn brown, but don't worry, that just makes them extra tasty, not burned!
4. Stir in the cheese and return to the oven for 2 minutes until cheese is melted.