Beef, Bacon & Two-Bean Chili
This is a hearty pot of chili for bowls, baked potatoes, or a pile of corn chips. Bacon and fire-roasted tomatoes bring the smoky flavor; add the cayenne only if you want more heat. Keep the toppings on the table so everybody can finish their own bowl.
Adapted from Sam Merritt’s chili recipe at Sugar Spun Run, with optional sugar and cayenne and rewritten directions: https://sugarspunrun.com/best-chili-recipe/
Ingredients
5 strips bacon, chopped
1 large yellow onion, diced (about 1 cup)
1 red bell pepper, diced
3 cloves garlic, minced
1 pound ground beef
1 tablespoon chili powder
1 tablespoon ancho chili powder
1½ teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon onion powder
¾ teaspoon ground black pepper
½ teaspoon salt, then adjust to taste
1 tablespoon brown sugar (optional)
⅛ teaspoon cayenne pepper (optional)
1¼ cups beef broth
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced fire-roasted tomatoes, with juices
1 can (7 ounces) fire-roasted green chiles
¼ cup tomato paste
1 tablespoon Worcestershire sauce
Optional toppings: shredded cheddar, sour cream, and corn chips
Instructions
1. Cook the bacon in a large heavy pot over medium heat until crisp. Lift it out with a slotted spoon and leave about 1½ tablespoons of the fat in the pot.
2. Add the onion and bell pepper. Cook, stirring, for about 3–5 minutes until softened. Add the garlic and stir for about 30 seconds.
3. Add the ground beef, breaking it into small pieces. Cook until browned and it reaches 160°F on a food thermometer. Stir in the chili powders, paprika, cumin, onion powder, black pepper, salt, and the optional brown sugar and cayenne.
4. Add the broth, both beans, tomatoes with their juices, green chiles, tomato paste, Worcestershire sauce, and cooked bacon. Stir well, scraping up the browned bits on the bottom.
5. Bring to a steady simmer, then reduce the heat. Cook uncovered for about 30 minutes, stirring occasionally, until the chili is the thickness you like. Add a splash of broth if it gets too thick.
6. Taste and adjust the salt and heat. Serve with cheddar, sour cream, or corn chips. Allow for the full simmer as well as the bacon and beef cooking time; this is not a 30-minute start-to-finish recipe.