This Beef and Bacon Chili is rich, hearty, and packed with deep, smoky flavor. Made from scratch with ground beef, crispy bacon, tomatoes, and warming spices, it’s the kind of comfort food that fills your kitchen with the best smells and brings everyone back for seconds. The bacon adds a savory depth that takes this chili to the next level, while the blend of spices creates a bold, balanced heat that can easily be adjusted to taste. Whether you’re feeding a crowd or meal-prepping for the week, this Beef and Bacon Chili is a cozy, satisfying staple you’ll want to make again and again.
Why You’ll Love This Chili:
- Made completely from scratch
- Rich, smoky flavor from bacon
- Easily adjustable heat level
- Great for leftovers and freezing
Prep Time
15 minutes
Cook Time
35 minutes
Serves
6-8
Ingredients
- 1 ½ lbs. ground beef
- ½ lb. bacon, chopped
- 1 medium onion, diced
- 1 large red bell pepper, diced
- 2 small jalapenos, finely diced (omit if you don’t like spice)
- 3 cloves garlic, minced
- 2 15 oz. cans of chili beans
- 28 oz. diced tomatoes
- 6 oz. tomato paste
- 15 oz. tomato sauce
- 15 oz. crushed tomatoes
- 12 oz. beef broth
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tbsp. chili powder
- ½ tsp. chipotle powder
- 1 tsp. pink Himalayan sea salt
Stovetop Directions
1
In a large stockpot or dutch oven, cook chopped bacon over medium heat until fully cooked. Remove from dutch oven and set aside.
2
Add the ground beef and cook until almost fully cooked, but still slightly pink. Strain most of the grease.
3
Add in the bell pepper, jalapeno, and garlic and cook until the veggies are tender.
4
Add in the remaining ingredients and simmer over medium low heat for 20 minutes, stirring occasionally.
- (30 oz. chili beans, 28 oz. diced tomatoes, 6 oz. tomato paste, 15 oz. tomato sauce, 15 oz. crushed tomatoes, 12 oz. beef broth, 1 tsp. ground cumin, 1 tsp. smoked paprika, 1 tbsp. chili powder, ½ tsp. chipotle powder, 1 tsp. pink Himalayan sea salt)
5
To serve, scoop chili into bowl and garnish as desired. I like cheese and sour cream on top. Scallions or avocado are also great options. Enjoy!
Instant Pot Directions
1
Turn Instant pot onto Sauté mode and cook the bacon until fully cooked Then remove from the pot and set aside.
2
Add ground beef and cook until lightly browned, then strain most of the grease from the pot.
3
Add bell pepper, jalapeños, and garlic and sauté until tender, about 5 minutes, then add in the remaining ingredients.
- (30 oz. chili beans, 28 oz. diced tomatoes, 6 oz. tomato paste, 15 oz. tomato sauce, 15 oz. crushed tomatoes, 12 oz. beef broth, 1 tsp. ground cumin, 1 tsp. smoked paprika, 1 tbsp. chili powder, ½ tsp. chipotle powder, 1 tsp. pink Himalayan sea salt)
4
Seal the vent and cook on high pressure for 10 minutes, then do a quick release.
5
To serve, scoop chili into bowl and garnish as desired. I like cheese and sour cream on top. Scallions or avocado are also great options. Enjoy!
Notes:
This chili is easy to customize depending on your heat preference:
Mild:
Omit the jalapeños and chipotle powder. Use a mild chili powder for all the flavor without the heat.
Medium:
Use one jalapeño (seeds removed) and the full amount of chili powder and smoked paprika for a balanced, warming spice.
Spicy:
Use both jalapeños (with seeds) and keep the chipotle powder as written. For extra heat, add a pinch of cayenne or an extra ½ teaspoon chipotle powder.
