This cherry crunch dessert might be the answer for individuals who love cheesecake but don’t like the dense texture or the length of time it takes to make a classic cheesecake.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon salted butter
- 4 slices bacon, finely chopped
- 1 medium onion, diced
- 1 large clove garlic, diced
- 1 pound lean ground beef
- 1 tablespoon dark red chili powder
- 1 ½ teaspoons dark red chili powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon cayenne pepper, or more to taste
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (12 fluid ounce) can or bottle beer
- 1 (8 ounce) can tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chipotle hot sauce, or more to taste
- 1 (16 ounce) can black beans
- 1 (16 ounce) can red kidney beans
Instructions
- Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
- Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
- Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.
- Use a medium-bodied beer, such as a lager or ale.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 12 g |
| Protein | 28 g |
| Saturated Fat | 6 g |
| Sodium | 1472 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe – easy to make! I didn’t add cheese or sour cream – when serving I spinkled each bowl with corn chips. I also added 1/2 tsp liquid smoke to the pot for a smokier flavour.
The smell of bacon and onion cooking together is enough to love this recipe, but the taste was a winner! I used chili beans and chili tomatoes as i didn’t have the fire roasted. I also added 2 tsp of ACV as the other reviewer recommended. The ground beef I use has little fat so I didnt have any issues with extra fat juices. We will make this one again!
11.27.20 The one thing that I would do differently in the future is drain the ground beef after it has browned. There’s a whole layer of fat sitting there that could be eliminated. I followed this recipe to the letter with the exception of using regular paprika and substituting Tabasco® for the chipotle hot sauce (just personal taste preference). I did add about a tablespoon of cider vinegar which brightened the flavor a bit and added just a pinch of sugar. Nice Friday night, post-Thanksgiving dinner. Nick Wilson, thanks for sharing your recipe.