Soups & Stews
This beef and bacon chili recipe delivers the perfect balance of smoky, spiced depth and irresistibly crispy bacon bits that elevate every spoonful. The secret lies in browning the meat thoroughly—this step builds rich, caramelized flavors that transform a simple chili into something hearty and unforgettable. I’ve perfected this technique over years of testing, ensuring the bacon stays crispy while the beef becomes tender and packed with savory goodness.
The recipe starts with ground beef and bacon cooked until golden, then simmered with onions, garlic, and a blend of chili spices that create layers of warmth. A splash of beef broth keeps the chili rich and velvety, while tomatoes add a touch of brightness.
The key to achieving that perfect texture is letting it simmer low and slow—this allows the flavors to meld and deepen, resulting in a chili that’s both comforting and complex.
By the time you’re done, you’ll have a pot of chili that’s hearty enough for a crowd but simple enough for a weeknight dinner. The crispy bacon bits add a satisfying crunch, while the spices deliver a smoky, slightly sweet depth that keeps everyone reaching for seconds.
Serve it with a dollop of sour cream, a sprinkle of green onions, or a side of cornbread for the full experience.
This chili is versatile—make a big batch and freeze portions for later, or adjust the spice level to suit your taste. The technique is foolproof, and the results are always restaurant-quality. Let’s get cooking!
Ingredients for beef and bacon chili
Six ingredients make this chili unforgettable—crispy bacon and smoky spices transform simple beef into restaurant-quality depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 ½ lb | Lean-to-fat ratio for flavor |
| Center-Cut Bacon 🥓 | ¾ lb | Thick-cut preferred for crispiness |
| Yellow Onion 🧅 | 1 whole | Diced into 1/4-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Canned Tomato Sauce 🍅 | 28 oz | San Marzano preferred for sweetness |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety for depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for enhanced flavor |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Brown Sugar 🍯 | 1 tbsp | Balances spice levels |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat preference |
| Dark Chocolate (70%) 🍫 | ½ oz | Chopped for smoky depth |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
The bacon and beef are non-negotiable for texture and flavor. Center-cut bacon from Costco or Trader Joe's delivers the best crispiness—thin-cut won't cut it. For the beef, 80/20 ground chuck gives that perfect fat-to-lean ratio; pre-grinding at the store ensures even texture. The dark chocolate might seem odd, but it adds a subtle smokiness that mirrors traditional Mexican mole. Ghirardelli or Lindt 70% work best—avoid anything with additives. Garlic and onions should be fresh; yellow onions add sweetness, while red onions bring a sharper bite if you prefer.
No bacon? Crispy pancetta or smoked sausage in equal amounts works, but you'll lose that signature crunch. Short on chili powder? Paprika plus a pinch of smoked paprika gets you close. The dark chocolate can be swapped for 1 tbsp cocoa powder plus 1 tsp molasses if you're avoiding sugar. For a deeper smoky flavor, add 1/2 tsp liquid smoke (trust me on this). The tomato sauce can be fresh diced tomatoes, but San Marzano canned gives that perfect balance of sweetness and acidity. If you're making this ahead, the flavors actually improve overnight—just add a splash of broth if it thickens too much.
Store leftovers in an airtight container for up to 5 days in the fridge, or freeze for 3 months. The bacon bits stay crispy if you store them separately and toast them again when reheating. For meal prep, double the batch and portion into containers—this chili reheats beautifully. If you're serving a crowd, keep it warm in a slow cooker on low heat. The dark chocolate and spices can be pre-mixed in a small jar for 6 months if you're making this often.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s one pot—no cleanup, no stress. Toss the bacon, beef, and onions in the same pan, let them render their magic, then just dump in the tomato sauce. Fifteen minutes later, you’re done.
- Smoky Depth Bomb: That 80/20 ground beef? Chef’s kiss. The fat renders into crispy edges while the bacon adds a salty, smoky punch—no fancy spices needed. The garlic? Oh, it caramelizes right into the sauce, making every bite taste like you spent hours simmering.
- Game for Any Day: Need a quick lunch? Double the batch and reheat for dinner. Hosting a tailgate? This feeds a crowd with zero fuss. Even my picky teenager scarfs it down—(yes, even on a Tuesday night).
- Budget-Friendly Powerhouse: Ground beef and bacon stretch further than you’d think, especially when you’re not paying for pre-chopped veggies. Canned tomato sauce keeps it cheap, and leftovers? They always taste better the next day—my freezer’s full of it.
Step-by-step instructions for beef and bacon chili
This method delivers deep, smoky flavor with perfectly crisp bacon bits and tender beef.
Cook the Bacon and Brown the Beef
In a large Dutch oven, cook the 0.75 lb center-cut bacon over medium heat until the edges are deep golden brown and the fat has rendered out completely. This should take about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain excess fat, leaving the rendered fat in the pot.
Increase the heat to medium-high and add the 1.5 lb ground beef (80/20). Break it apart with a wooden spoon and cook until it loses its raw color and begins to brown. The beef should be fully cooked through in about 5-6 minutes. This high-fat ratio ensures maximum flavor extraction, so don't drain the fat—it's essential for building the chili's depth.
Sauté Aromatics and Build the Spice Base
Reduce the heat to medium and add the 1 whole yellow onion, diced into ¼-inch pieces. Cook for 5-6 minutes until softened and translucent, stirring occasionally. Add the 4 cloves garlic cloves, minced, and cook for another 30 seconds until fragrant. This step develops the chili's aromatic foundation—don't let the garlic burn, or it will turn bitter.
Stir in the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1 tbsp brown sugar, 1.5 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper. Cook the spices for 1-2 minutes, stirring constantly, until the mixture becomes fragrant and slightly toasted. This step ensures the spices are fully activated and evenly distributed throughout the chili.
Simmer the Chili with Tomato and Broth
Pour in the 28 oz canned tomato sauce and 2 cups beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Return the cooked bacon to the pot, breaking it into ¼-inch pieces as you add it. Stir in the 0.5 oz dark chocolate (70%), chopped, which adds a subtle smoky depth that balances the heat. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 1 hour. This slow cook ensures the flavors meld together beautifully.
After 1 hour, taste the chili and adjust the seasoning if needed. The brown sugar should balance the spice, but if the chili needs more sweetness, add a pinch more. If it's too thick, add ¼ cup water at a time until it reaches your desired consistency. The chili should be thick enough to coat the back of a spoon but still spoonable.
Rest and Garnish for Maximum Flavor
Remove the chili from heat and let it rest for 10-15 minutes. This resting period allows the flavors to fully develop and the chili to thicken slightly as it cools. Stir in the 0.25 cup fresh cilantro, chopped, just before serving to keep the garnish vibrant and fresh.
Serve the chili immediately, garnished with additional crispy bacon bits if desired. The dark chocolate and smoked chili powder create a complex, smoky depth, while the crispy bacon adds texture and richness. Each bite should deliver a perfect balance of heat, sweetness, and savory depth.
Pro Tips For Making Beef And Bacon Chili
- CRANK THE HEAT FIRST: Cook the bacon and ground beef on medium-high until it’s deep brown, not just pink—this builds flavor fast. I used to play it safe with medium heat, and the chili always tasted underdeveloped. Once the meat’s sizzling, you’ll know it’s ready for the onions.
- CHOP ONIONS SMALL AND SLOW: Dice the yellow onion into 1/4-inch pieces and cook them low and slow after the meat—this softens them without burning. I learned this the hard way after ending up with raw onion chunks in my chili. A splash of water or tomato sauce helps deglaze and keeps them from sticking.
- DON’T DUMP THE BACON GREASE: Reserve at least half the bacon fat after cooking—it’s liquid gold for browning the onions and garlic. I used to wipe the pan clean, thinking it was messy, but that fat makes the chili richer. Just pour it into a measuring cup and add it back later.
- SIMMER LONG, NOT HARD: Let the chili bubble gently for 45-60 minutes, not a fast boil—this melts the bacon fat into the sauce and deepens the flavors. I was skeptical until I tried it; the difference between a rushed chili and one that’s let sit is like night and day. Cover it loosely and let it do its thing.
Essential equipment for this dish
Dutch Oven Essentials
A heavy-bottomed Dutch oven is my go-to for this chili—it distributes heat evenly and prevents scorching. Look for a 5-6 quart size with a tight-fitting lid, like the Lodge Pre-Seasoned Dutch Oven (it’s my favorite for chili).
The lid helps trap steam, keeping flavors concentrated during the simmer. If you don’t have one, a stainless steel stockpot works too, but monitor the heat closely to avoid burning. 🔥
Bacon Cooking Tools
For crispy bacon, use two tools: a slotted spoon to remove bacon without excess fat, and paper towels to drain it properly. I also recommend a meat thermometer to ensure the beef reaches 165°F—this guarantees safety without overcooking.
A wooden spoon helps scrape up browned bits (fond) from the pot for extra flavor. Avoid nonstick pans—they don’t handle high heat well for browning.
Spice and Aromatic Prep
Invest in a microplane for garlic and onions—it creates a fine texture that dissolves smoothly. For spices, a mortar and pestle or spice grinder ensures freshness. I store my chili powder, cumin, and cayenne in small amber glass jars to protect them from light and moisture.
A fine-mesh strainer comes in handy if you want to remove any large chocolate chunks after simmering. 🌶️
Optional Upgrades
For a restaurant-quality finish, a food mill or immersion blender helps achieve a silky texture if you prefer chunk-free chili. A digital scale ensures precise measurements for the dark chocolate and spices.
If you love garnishes, keep fresh cilantro and jalapeños on hand—store them in airtight containers in the fridge for up to 5 days. For serving, a large ladle makes portioning easy, especially for crowd-sized batches.
Nutrition facts
Frequently asked questions
Can I make this chili in a slow cooker?
Brown the beef and bacon first in a skillet, then transfer everything to a 6-quart slow cooker. Add all remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours. The slow cooker keeps the bacon tender rather than crispy, but the flavors will still develop beautifully. Just add extra bacon bits on top before serving for that satisfying crunch.
Why does the recipe include dark chocolate?
The 0.5 oz dark chocolate (70%) adds a subtle smoky depth that mimics traditional Mexican mole flavors. It balances the heat and enhances the overall richness without making the chili taste sweet. If you're avoiding sugar, swap it for 1 tbsp cocoa powder plus 1 tsp molasses—both work equally well for that complex flavor profile.
How can I make this chili less spicy?
Reduce the cayenne pepper to 0.125 tsp or omit it entirely. For extra mildness, add 1-2 tbsp more brown sugar to balance the heat. If the chili is already cooked, stir in 1 tbsp unsweetened applesauce or sour cream to mellow the spice. Always taste as you go—adjust gradually!
Can I add beans to this recipe?
Yes! For a heartier chili, stir in 1 can (15 oz) black beans or pinto beans during the last 30 minutes of simmering. Drain and rinse them first to remove excess sodium. Kidney beans work too, but they have a firmer texture. If you prefer chunk-free chili, mash some of the beans before adding them.
How do I reheat leftovers without drying it out?
Reheat chili in a pot over low-medium heat, stirring occasionally, and add 2-3 tbsp beef broth or water per cup of chili to prevent drying. For crispy bacon bits, toast them separately in a skillet over medium heat for 2-3 minutes before serving. Microwaving works too—cover with a damp paper towel and heat in 30-second intervals, stirring between each.