LITTLE ROCK — This unusual chili recipe is a light, not-too-spicy kind of chili. And it’s budget-friendly. There’s lots of spinach and just enough bacon to produce a smoky flavor. Leftovers would be good for a Thermos lunch. You could make a double batch and freeze half.
Spinach and Bacon Chili
4 strips uncooked bacon 2 (15-ounce) cans OR 3 to 4 cups home-cooked kidney or pinto beans 3/4 pound ground beef 1 (15-ounce) can crushed or diced tomatoes, such as Muir Glen Fire-Roasted brand 1 teaspoon onion powder 1 teaspoon garlic powder 1 tablespoon chili powder, preferably ancho 5 to 8 ounces fresh baby spinach 1 cup hot water Salt and ground black pepper
Line a plate with a few layers of paper towels. Cook the bacon in a Dutch oven or large pot over medium heat until browned and crisp, then transfer to the papertowel-lined plate to drain.
Meanwhile, if you’re using canned beans, rinse and drain them.
Add the ground beef to the pan used for the bacon; cook for a few minutes just until no trace of pink remains. Drain. Wipe out the pan and return it to medium heat. Return the ground beef to the pan.
Crumble the bacon into the pan, then add the tomatoes and their juices, the drained beans, onion powder, garlic powder and chili powder, stirring to incorporate. Increase the heat to medium-high; once the mixture comes to a boil, add the spinach (to taste) and the hot water. Stir until the spinach begins to wilt. Reduce the heat to medium-low. Season with salt and pepper to taste. Cook for 15 to 20 minutes, stirring once or twice.
Divide among individual bowls; serve hot with warm French bread, if desired.
Makes about 4 servings.
Adapted from The $5 Dinner Mom One-Dish Dinners Cookbook by Erin Chase
Food, Pages 32 on 09/26/2012