Dutch Oven Chili - Food Club

Ingredients

• 6 slices thick-cut hickory-smoked bacon, chopped
• 1 pound ground beef
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes with green chiles
• 1 (14.5-ounce) can fire-roasted medium salsa
• 2 tablespoons Worcestershire sauce
• Sour cream, for serving
• Shredded mild cheddar cheese, for serving
• Chopped fresh scallions, for garnish
• Heat a Dutch oven or large pot over medium heat. Add bacon and cook until crisp, about 5 minutes. Remove and transfer to a paper-towel-lined plate to drain.
• Add ground beef and cook, breaking into small crumbles, until completely browned, about 5 minutes.
• Add chili powder, garlic powder, paprika, oregano, cumin, salt and pepper, and stir to coat meat with spices.
• Add beans, diced tomatoes, fire roasted salsa and Worcestershire sauce and bring chili to a simmer. Reduce heat to low, cover and simmer for at least 30 minutes, stirring occasionally.
• Ladle chili into serving bowls. Top each with a dollop of sour cream and cheese. Garnish with bacon and scallions, and serve.