Prep: 15 minutes
Cook: 30 minutes • Serves: 8
4 slices bacon, chopped
1 small white onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cans (14 ounces each) chicken broth
1 cup heavy cream
1 teaspoon dry mustard
1-1/4 cups shredded Cheddar cheese
1/2 cup chopped fresh sliced American cheese
1 Roma tomato, chopped
1/3 cup seasoned croutons
3 tablespoons chopped dill pickles
2 tablespoons cayenne pepper hot sauce
1. In large saucepot, cook ground chuck over medium-high heat 8 minutes or until browned, breaking up ground chuck with side of spoon; transfer to paper towel-lined plate. In same saucepot, cook bacon over medium heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to separate paper towel-lined plate.
2. To drippings in saucepot, add onion; cook 4 minutes or until softened, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add flour; cook 1 minute, whisking constantly. Add broth, cream and dry mustard; cook 2 minutes or until slightly thickened, whisking frequently. Add 1 cup Cheddar cheese, American cheese and ground chuck; reduce heat to medium-low and cook 10 minutes or until heated through and cheese melts. Makes about 6 cups.
3. Serve topped with bacon, tomato, croutons, pickles, remaining 1/4 cup Cheddar cheese and hot sauce.
Approximate nutritional values per serving:
356 Calories, 28g Fat (15g Saturated), 99mg Cholesterol,
900mg Sodium, 7g Carbohydrates, 0g Fiber,19g Protein