WEEKDAYS 1e|12c|p

Crispy Bacon Chili

Clinton Kelly
Servings: 10
30 to 60 min
Part 1 of 2

The marriage of 2 perfect things: smokey bacon and a hearty chili. Yum!

  • Ingredients
  • step-by-step directions
Crispy Bacon Chili
  • 1 pound Bacon (chopped)
  • 2 pounds Ground Beef
  • 1 Large Red Onion (peeled, diced)
  • 1 Jalapeno (finely chopped)
  • 2 Garlic Cloves (chopped)
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Chili Powder
  • 2 teaspoons Dried Oregano
  • 56 ounces canned Fire Roasted Tomatoes
  • 1 can canned Red Kidney Beans (rinsed, optional, 15 ounces)
To Garnish:
  • 1/2 cup Sour Cream
  • 1/2 cup Cheddar Cheese
  • 1/4 cup Scallions
  • 1/4 cup Diced Red Onions
  • Hot Sauce (to serve)
  • In a large Dutch oven or heavy-bottom pot, render the bacon over medium heat until crispy, about 5-7 minutes. Remove bacon and reserve for garnish.
  • With the bacon drippings in the pot, add the beef and season generously with salt and pepper. Cook, stirring occasionally, until dark brown and crispy, about 10 minutes. Push the meat to the side and add the onions, jalapeno and garlic. Add the cumin, chili powder, and oregano and stir to coat. Cook the onion mixture for 2 minutes until softened then stir into the meat. Add the tomatoes and adjust the seasoning to taste.
  • Bring to a boil then reduce to a simmer. Cook, uncovered, for 30 minutes or until mostly thickened. Stir in the beans to warm.
  • Serve with your choice of garnish and reserved crispy bacon.
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