Spice up your dinner with this irresistible Beef Chili with Bacon & Black Beans—a smoky, hearty, and flavor-packed dish that’s perfect for cozy nights or game-day feasts. Loaded with tender beef, crispy bacon, and rich black beans, every bite is a delicious explosion of comfort!
Image source: AI-generated
Prep Time: 20 mins | Cook Time: 2 hrs 15 mins | Total Time: 2 hrs 35 mins
Servings: 10
Ingredients
- 8 oz bacon (about 8 strips), cut into ½-inch pieces
- 2 medium onions, finely chopped (about 2 cups)
- 1 red bell pepper, diced into ½-inch cubes
- 2 tbsp minced garlic
- ¼ cup chili powder
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- 2 lbs ground beef (85% lean)
- 2 (16 oz) cans black beans, drained and rinsed
- 1 (28 oz) can diced tomatoes, with juice
- 1 (28 oz) can tomato puree
- Salt, to taste
- 2 limes, cut into wedges
Optional Toppings
- Diced fresh tomato
- Diced avocado
- Sliced scallions
- Chopped red onion
- Chopped cilantro
- Sour cream
- Shredded Monterey Jack or cheddar cheese
Instructions
- Cook the Bacon:
In a large Dutch oven, fry bacon over medium heat until crispy (about 8 minutes). Reserve 2 tbsp bacon fat in the pot (discard excess). - Sauté Aromatics & Spices:
Add onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne. Cook for 10 minutes, stirring occasionally, until veggies soften. - Brown the Beef:
Increase heat to medium-high. Add half the beef, breaking it up with a spoon until no longer pink (3–4 minutes). Repeat with remaining beef. - Simmer the Chili:
Stir in black beans, diced tomatoes, tomato puree, and ½ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. - Thicken the Chili:
Uncover and simmer for 1 more hour, stirring occasionally. If the chili sticks, add ½ cup water and continue cooking until thick and rich. - Season & Serve:
Adjust salt to taste. Serve with lime wedges and optional toppings.
Notes
- For extra depth, add 1 tbsp cocoa powder or 1 tsp smoked paprika with the spices.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Enjoy your hearty, smoky chili! 🌶️🥓
