Go Back

Secret Ingredient Bacon Chili with Smoky Flavor

Bacon chili recipe gets smoky depth from smoked paprika, chipotle powder, and a secret spoonful of cocoa. Simmered until thick, this hearty chili combines crisp bacon, browned beef, and kidney beans in a rich tomato broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 4 minutes
Total Time 1 hour 19 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices, chopped
  • 1 lb ground beef 85% lean
  • 1 onion medium, yellow, diced
  • 1 bell pepper medium, red, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 0.25 tsp chipotle powder
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp tomato paste
  • 1 tbsp unsweetened cocoa powder
  • 1 can (28 oz) crushed tomatoes
  • 1 cup low-sodium beef broth
  • 2 can (15 oz) kidney beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the bacon for 8–10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon of fat in the pot.
  3. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  4. Spoon off excess fat.
  5. Add the onion and bell pepper and cook for 5–7 minutes, stirring occasionally, until softened.
  6. Stir in the garlic, chili powder, smoked paprika, cumin, oregano, chipotle powder, salt, and black pepper; cook for 30 seconds, until fragrant.
  7. Stir in the tomato paste and cocoa powder and cook for 1 minute.
  8. Add the crushed tomatoes, beef broth, and kidney beans, scraping the bottom of the pot.
  9. Bring the chili to a simmer.
  10. Reduce the heat to low and simmer uncovered for 35–45 minutes, stirring occasionally, until the chili is thickened.
  11. Stir in the cooked bacon during the last 10 minutes.

Notes

Leave about 1 tablespoon of bacon fat in the Dutch oven after crisping for flavor without excess grease. Refrigerate leftovers for 3–4 days or freeze for up to 3 months; ground turkey can replace the beef for a leaner variation.