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Hearty Beef and Bacon Chili

This is a straightforward, hearty chili made with ground beef, bacon, and kidney beans in a thick, tomato-based sauce. Cooking the bacon first and using the rendered fat to cook the onions and beef builds a smoky, savory foundation of flavor.
Prep Time15 minutes
Active Time1 hour
Total Time1 hour 15 minutes
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Ingredients

  • 1/2 lb Bacon chopped
  • 1.5 lbs Ground beef 85/15
  • 1 large Yellow onion diced
  • 4 cloves Garlic minced
  • 2 tbsp Chili powder
  • 1 tbsp Ground cumin
  • 1 tbsp Garlic powder
  • 1 tbsp Sugar
  • 2 tbsp Tomato paste
  • 1 can Diced tomatoes 28-ounce
  • 1 can Tomato sauce 15-ounce
  • 2 cans Red kidney beans 15-ounce, drained
  • 2 cups Beef broth
  • Diamond Crystal kosher salt to taste
  • Black pepper freshly ground, to taste

Instructions

  • Cook chopped bacon in Dutch oven until crisp; remove and set aside, leaving 2 tbsp fat.
  • Brown ground beef in bacon fat with salt and pepper; remove and set aside.
  • Sauté onion in same pot 5-7 minutes until translucent.
  • Add chili powder, cumin, garlic powder, and sugar; cook 1 minute.
  • Stir in tomato paste and cook 1-2 minutes until darkened.
  • Return bacon and beef to pot; add diced tomatoes, tomato sauce, kidney beans, and beef broth.
  • Bring to simmer, reduce heat, cover and cook 30-60 minutes.
  • Season with salt and pepper to taste.

Notes

For best flavor, simmer full 60 minutes. Chili can be made ahead and reheated.