Description of this recipe
This isn’t just your average chili recipe; it’s an experience. Imagine sinking your spoon into a bowl brimming with tender ground beef, smoky bacon, plump kidney beans, and a medley of aromatic spices, all simmered to perfection in a rich, tomato-based broth. This chili is hearty, flavorful, and incredibly satisfying, perfect for a cozy night in or a crowd-pleasing gathering.
Why you will love this recipe
You’ll fall in love with this chili for its depth of flavor and satisfying texture. The bacon adds a layer of smoky richness that elevates the beef to new heights. The combination of spices creates a warm and inviting aroma that fills your kitchen and tantalizes your taste buds. And the best part? This recipe is easily customizable to your preferences – adjust the spice level, add your favorite toppings, and make it your own! Beyond taste, this chili is easy to make and can be prepared well in advance, making it an ideal dish for busy weeknights or weekend entertaining. You can also freeze it for future enjoyment.
Ingredients:
- 1 pound bacon, chopped into small pieces
- 2 pounds ground beef
- 2 medium onions, diced
- 1 teaspoon salt, plus more to taste
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 tablespoon sugar
- 3-4 tablespoon tomato paste
- 1 (28 ounce) can diced tomatoes
- 1 (28 ounce) can tomato sauce
- 2 (15 ounce) cans red kidney beans, drained (not rinsed)
- 2 cups broth, (beef broth, bone broth, chicken, vegetable) plus more as needed
- Optional Toppings: sour cream, shredded cheddar cheese, chopped green onions, Tabasco sauce
Preparation:
Step 1: Cook the bacon
Add the chopped bacon to a large Dutch oven set over medium-high heat. Once the bacon is hot and sizzling, reduce heat to medium-low and cover with a lid. Cook low and slow, stirring occasionally. Once the bacon pieces are golden, remove the lid and allow your bacon pieces to cook until the desired doneness is reached. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels and set aside. Reserve 2 tablespoons of leftover bacon grease – this is liquid gold! Set the cooked bacon aside for later.
Step 2: Brown the ground beef
Over medium-high heat, add 1 tablespoon of reserved bacon grease back to your Dutch oven, and add the ground beef. Brown the ground beef, breaking it up with a spoon as it cooks. Season generously with salt and pepper to help develop a flavorful crust. Once the beef is browned, transfer it to a clean plate and set aside. Don’t worry about cooking the beef all the way through, as it will continue to cook in the chili.
Step 3: Cook the onions
Add the remaining tablespoon of bacon grease to your pot and set over medium heat. Add the diced onions and cook for 5-7 minutes, or until soft and translucent. As the onions cook, they will release their natural sweetness and become incredibly fragrant. Sprinkle with salt, cumin, garlic powder, and sugar. Mix well to combine, ensuring that the spices are evenly distributed. Stir in the tomato paste and cook for 1-2 minutes over medium heat, stirring continuously. Cooking the tomato paste will deepen its flavor and add richness to the chili. Add the diced tomatoes and tomato sauce and bring to a simmer.
Step 4: Return the beef and add some beans
As soon as your onion and tomato mixture reaches a simmer, return the bacon and ground beef to the pot. Stir in the kidney beans and add 2-3 cups of low-sodium broth (beef, bone, chicken, or vegetable broth). Mix well to combine, ensuring that all the ingredients are well incorporated. At this point, take a moment to taste the chili and adjust the seasonings as needed. Add more salt, pepper, or spices to your liking.
Step 5: Simmer
Allow your chili to simmer for 15-20 minutes before serving, or longer for a richer flavor. The longer the chili simmers, the more the flavors will meld together and the more tender the beef will become. Add additional salt, pepper, or spices, if needed, and add additional broth if your chili is too thick. The consistency of the chili should be thick but not dry.
Step 6: Serve
Serve hot with all your favorite toppings, including sour cream, shredded cheddar cheese, chopped green onions, and Tobasco sauce, if desired. A dollop of sour cream adds a creamy tang that complements the richness of the chili, while shredded cheddar cheese provides a sharp and savory bite. Chopped green onions add a fresh and vibrant element, and Tobasco sauce adds a kick of heat.
COOKING Rating:
Easy
Serving Suggestions:
- Serve in bowls with your favorite toppings for a classic chili experience.
- Ladle over baked potatoes for a hearty and satisfying meal.
- Use as a filling for tacos or burritos for a Tex-Mex twist.
- Serve with cornbread or crackers for dipping.
Tips:
- For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeno.
- If you don’t have bacon grease, you can use olive oil instead.
- For a vegetarian version, omit the bacon and ground beef and add more beans or vegetables.
- Chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Chili can also be frozen for up to 3 months.
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories:
Approximately 450-550 per serving
Protein:
Approximately 30-40 grams per serving
Sodium:
Approximately 800-1000 mg per serving
Conclusion
This bacon-infused beef chili recipe is a guaranteed crowd-pleaser. It’s packed with flavor, easy to make, and incredibly versatile. Whether you’re looking for a comforting weeknight meal or a show-stopping dish for a party, this chili is sure to impress. So gather your ingredients, fire up your Dutch oven, and get ready to experience chili like never before!
Questions and Answers:
Q1: Can I use a different type of bean?
A: Absolutely! While this recipe calls for kidney beans, you can easily substitute them with other types of beans, such as black beans, pinto beans, or even great northern beans. Each bean will offer a slightly different flavor and texture, so feel free to experiment and find your favorite combination.
Q2: Can I make this chili in a slow cooker?
A: Yes, this chili can easily be adapted for a slow cooker. Simply follow the instructions for cooking the bacon, browning the beef, and sautéing the onions, then transfer all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender and the flavors have melded.
Q3: How can I make this chili spicier?
A: There are several ways to increase the spice level of this chili. You can add a pinch of cayenne pepper to the spice mixture, or you can add a chopped jalapeno or serrano pepper to the pot while the onions are cooking. You can also add a few dashes of your favorite hot sauce to each serving.
Q4: Can I freeze this chili?
A: Yes, this chili freezes beautifully. Allow the chili to cool completely before transferring it to freezer-safe containers or bags. When you’re ready to eat it, thaw the chili in the refrigerator overnight or in the microwave. Reheat on the stovetop or in the microwave until heated through.
Q5: What are some other toppings I can use?
A: The possibilities are endless when it comes to chili toppings! In addition to sour cream, shredded cheddar cheese, and chopped green onions, you can also try avocado slices, crumbled tortilla chips, a fried egg, a dollop of guacamole, or a drizzle of hot sauce.
