2 lbs Ground Beef / 1 lb ground beef & 1 lb ground turkey
2 TBSP Olive Oil
1 Large Onion
2 TBSP pre-minced garlic (6-8 cloves)
2 TBSP tomato paste
5 stalks of celery, chopped
5-6 pieces bacon
2 14 oz. cans diced tomatoes
1/4 c. sugar free ketchup
1/2 c. red wine
12 oz light beer
1 1/2 TBSP chili powder
1 tsp Paprika
1/2 tsp Ground Cayenne
2 tsp black pepper
1 TBSP salt
1 tsp Thyme
Heat frying pan w/ Olive Oil over medium heat. Add onions, garlic, and half of the salt and pepper. Saute until onions have slightly browned. Add tomato paste and red wine. Stir gently to combine and keep on heat until liquid has evaporated and mixture gets slightly pasty. Remove from heat.
In soup pot or Dutch oven – cut up 5 strips of bacon into small pieces. Cook until bacon is nearly done, stirring frequently. Add celery and cook until softened. Do not drain. Add ground beef, break up large pieces while cooking and incorporating celery and bacon. While beef is browning add chili powder, paprika, cayenne pepper, thyme, and half of the salt and pepper Once beef if browned, combine pastey frying pan mixture to the Soup Pot. Add canned tomatoes, ketchup, and beer. Stir to combine. Taste for seasoning, add additional salt and pepper as desired. Bring to a simmer and allow to simmer on stove for at least 30 minutes, stirring occasionally.
Serve with sour cream and cheese.
Optional Changes/Add in:
- Add crushed red pepper at the end for addl heat
- Add 1 cans of drained kidney beans when you add the tomatoes, ketchup and beer
- Add bell peppers instead of or in addition to the celery