Chili was likely on last weekend’s menu, and ours was no exception. My friends Josh and Suzanne hosted a lively Super Bowl party with a chili cook-off featuring six very different versions. I entered this Smoky Beef & Bacon Chili, and it proved popular. Bacon elevates the dish with a deep, smoky note that complements seasoned beef, kidney beans, tomatoes, and a balanced spice blend. This chili is flavorful, easy to assemble, and becomes even better the next day after the flavors have melded.
At the cook-off, each pot showed a distinct personality — spicy, sweet, chunky, smooth, vegetable-packed, and even one made with beer. My version stands out for its smoky bacon-infused flavor and hearty texture. It’s also a convenient slow-cooker recipe: minimal hands-on time, then let the crockpot do the work. Serve warm with your favorite toppings for a satisfying bowl.
recipe adapted from My Recipes
2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef
1 tablespoon plus 1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked Spanish paprika
1/2 teaspoon cayenne pepper
1 teaspoon sea salt
1 can (14.5 oz.) crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup pilsner beer (or 1 cup chicken broth for gluten-free)
1 teaspoon Worcestershire sauce
1 can (14.5 oz.) dark red kidney beans, drained
Sour cream, sliced scallions, and/or grated cheddar for topping
In a large, heavy-bottomed skillet over medium-high heat, cook the chopped bacon, stirring, until it begins to brown, about 4 minutes. Add the chopped onion, reduce the heat to medium, cover, and cook, stirring occasionally, until the onion is translucent, about 4 to 7 minutes. Uncover, stir in the minced garlic, and cook for 1 minute. Transfer the bacon-onion mixture to a 6-quart crockpot.
Return the skillet to medium-high heat (no need to rinse). Add the ground beef and break it up with a wooden spoon, stirring until it loses its raw color, about 6 to 8 minutes. Stir in the chili powder, cumin, smoked paprika, cayenne, and salt, then transfer the beef to the crockpot.
Add the crushed tomatoes, tomato sauce, beer or chicken broth, Worcestershire sauce, and drained kidney beans to the crockpot. Cover and cook on low for 6–8 hours or on high for 4–6 hours. Taste and adjust seasoning with additional salt if needed. Serve warm with sour cream, scallions, and grated cheddar on the side.