Monday, December 28, 2009

Sweet Chili Bacon

This one is so easy it's silly! But, what I really want to share with you all in this recipe is the technique for cooking the bacon. I do what is commonly done in restaurants that makes every slice so perfectly flat and it's so simple. This recipe is the second component in my special New Year's Day brunch recipe that I'll share tomorrow but is delicious on its own. Try using this bacon with jack cheese for a real different kind of BLT, on low carb bread of course, or crumbled on top of a salad. It has as many uses as you can imagine. I hope you enjoy.

Sweet Chili Bacon


1 Tbsp. chili powder (ancho works great)
1 tsp. cumin
1/2 tsp. coriander
1 lb. sliced bacon (your favorite brand)
1/4 cup sugar free maple syrup (I use Vermont brand because it is the lowest in carbs)
black pepper

Preheat oven to 400'

In a small bowl blend the chili, cumin and coriander. Reserve.

Place a cooling rack inside of a large sheet pan. If you prefer, you can line the sheet pan with aluminum foil first but I never bother. Arrange the bacon slices on the cooling rack, trying not to have them touch each other. If they do touch a little don't worry. Lightly brush each slice with the maple syrup and sprinkle generously with the chili mixture. Season with black pepper if desired. Bake for 10 to 12 minutes or until the bacon is done to your desired crispness.

Remove bacon from cooling rack and place on paper towel to absorb any remaining grease. There won't be much because it falls away into the sheet pan.

Nutrition Facts
16 Servings
Amount Per Serving
Calories 39.1
Total Fat 3.2 g
Saturated Fat 1.1 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.5 g
Cholesterol 5.4 mg
Sodium 113.6 mg
Potassium 42.9 mg
Total Carbohydrate 0.6 g
Dietary Fiber 0.2 g
Sugars 0.0 g
Protein 2.0 g

Note ~ If you would really enjoy the bacon extra spicy you can add cayenne pepper to the chili mixture.

1 comment:

  1. This was SOOOOOOO good. As Alton Brown said and I discovered, as always, he is right. Bake your bacon. :-)

    P.S. I drizzled a bit of Habenero hot sauce on it for some heat