The bacon starts crackling against the bottom of the Dutch oven, and within a few minutes the kitchen smells smoky before the chili has even taken shape. I build this thick and hearty ground beef chili with bacon in that same pot, so the beef picks up the bacon drippings and the onions soften in all that savory flavor. It’s the kind of chili that eats like a full meal, with two kinds of beans and enough beef in every spoonful.
What gives it a deep, rounded taste isn’t a long list of extras. The spices and tomato paste cook briefly with the vegetables before the tomatoes and broth go in, which takes the raw edge off the seasonings. The covered simmer lets the beef and bacon settle into the tomato base; adding the beans near the end keeps them tender without letting them fall apart. The finished chili is thick, meaty, and gently smoky, with beans that still hold their shape.
Kitchen Note
The bacon won’t stay crisp once it goes back into the chili, and that’s exactly right here. Let it get crisp in the first cook, then expect it to soften as it simmers and season the whole pot.
Save this thick and hearty ground beef chili with bacon for a cold night when you want a full pot of smoky, bean-filled comfort.
Why Browning the Beef in Two Batches Makes This Chili Taste Meatier
Two pounds of ground beef crowded into a Dutch oven would release moisture faster than it could brown. Instead of browned, savory bits, you’d get meat steaming in its own liquid. Splitting the beef into two batches gives each piece room to make contact with the hot pot, so it develops color before it joins the chili.
Those browned bits left behind are useful, too. The onions and bell pepper soften in the same pot, picking up some of that beefy flavor as they cook. Keep about two tablespoons of fat in the pot after browning; too much can leave an oily layer on top, while removing all of it means losing the cooking fat that carries flavor into the vegetables and spices. The goal isn’t a dry pot or a pool of grease, but a thin, even coating on the bottom.
A 6-quart Dutch oven gives the meat enough room to brown in batches and still holds the tomatoes, broth, and beans comfortably. If the beef starts releasing liquid, give it time to brown rather than stirring constantly. The chili’s savory base starts here, before the tomatoes ever go in.
What the Bacon, Tomato Paste, and Beans Each Bring to the Pot
- Bacon and 85% lean ground beef — Bacon brings smoke and renders the fat used to start the pot; the beef gives the chili its substantial, meaty texture. The specified lean-to-fat balance keeps the beef flavorful without leaving the pot as greasy as a much fattier grind might. Regular grocery-store bacon and ground beef work well here; the batch-browning and fat draining matter more than buying a premium brand.
- Yellow onion, green bell pepper, and garlic — These build the savory vegetable base. Dice the onion and pepper evenly so they soften at about the same pace, and mince the garlic so it disperses through the chili rather than leaving large, sharp pieces. A standard yellow onion and green pepper are the right fit; omitting the pepper is possible, but you’ll lose its mild, vegetal flavor.
- Chili powder, cumin, smoked paprika, and oregano — The chili powder provides the main chili seasoning, cumin adds an earthy note, smoked paprika reinforces the bacon’s smoke, and oregano rounds out the spice mixture. Use chili powder labeled as a blend, not pure cayenne; they aren’t interchangeable in the same quantity. Spices that still smell fragrant when you open the jar will give the clearest flavor.
- Tomato paste, crushed tomatoes, and beef broth — Tomato paste adds concentrated tomato depth, while crushed tomatoes provide the body of the sauce. Beef broth loosens the mixture enough for a gentle simmer without washing out the beef flavor. Store-brand canned tomatoes and broth are perfectly suitable; choose crushed tomatoes rather than a thinner tomato product to keep the finished chili hearty.
- Kidney beans and pinto beans — Kidney beans hold their shape, while pinto beans bring a softer, creamier bite. Canned beans are the practical choice for this cooking time. Drain and rinse them before adding so their canning liquid doesn’t carry into the chili.
Building the Chili in the Same Pot, One Layer at a Time
Render the Bacon, Then Brown the Beef
Cook the chopped bacon in a 6-quart Dutch oven over medium heat, stirring occasionally, until it’s crisp, about 8 to 10 minutes. Move it to a paper towel-lined plate and leave about two tablespoons of fat in the pot. Season the beef with kosher salt and black pepper, then brown it in two batches, breaking it into small pieces; each batch takes 4 to 5 minutes. Transfer each batch to a plate, spooning off excess fat if needed so about two tablespoons remain.
Soften the Vegetables Before the Spices Go In
Add the diced onion and green bell pepper to the pot and cook over medium heat, stirring often, for 5 to 7 minutes. They should look softened rather than browned, with the onion turning translucent at the edges. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and tomato paste. Keep the mixture moving for about a minute, until the garlic and spices smell fragrant; garlic can turn bitter if it sits against the hot pot without stirring.
Let the Tomato Base Simmer Gently
Stir in the crushed tomatoes and beef broth, scraping the bottom of the pot as the liquid loosens the browned bits. Return the beef and bacon, then bring everything to a gentle simmer. Partially cover the pot and cook over low heat for 45 minutes, stirring occasionally. Keep the heat low enough that the surface bubbles gently; a hard boil can make the sauce splatter and encourages sticking at the bottom.
Add the Beans for the Final Thickening
Stir in the drained and rinsed kidney and pinto beans, then leave the pot uncovered over low heat for 20 to 30 minutes. Stir occasionally, running your spoon along the bottom so the thickening tomato base doesn’t catch. The chili is ready when it’s thick and the beans are tender. If the beans are still firm, give the pot more time at a gentle simmer rather than raising the heat.
Two Easy Ways to Adapt This Bacon Beef Chili
Make It Pork-Free by Leaving Out the Bacon
Skip the bacon and brown the beef in batches in the Dutch oven, then spoon off excess rendered fat as needed. The chili will still have its beef, tomato, and spice foundation, but it won’t have the same smoky depth or bacon fat in the vegetable base.
Use Kidney Beans for a Firmer, More Uniform Bite
Replace the pinto beans with another 15-ounce can of kidney beans, drained and rinsed. The total bean amount stays the same, but every bean holds its shape more firmly, so the chili has less of the creamy contrast that pinto beans bring.
Storage and Reheating
- Refrigerator: Store in a covered container for 3 to 4 days. The chili will thicken as it chills, and the beans may soften a little more.
- Freezer: Freeze in airtight, freezer-safe containers for up to 2 to 3 months. Leave a little room at the top for expansion, and thaw in the refrigerator before reheating.
- Reheating: Warm it in a saucepan over low heat, stirring often, until it reaches 165°F throughout. Avoid high heat; thick chili can scorch on the bottom before the center is hot.
Questions That Come Up When Making Ground Beef Chili
Thick and Hearty Ground Beef Chili with Bacon
Ingredients
Equipment
Method
- Cook the bacon in a 6-quart Dutch oven over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
- Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of fat in the pot.
- Season the beef with the salt and pepper.
- Brown the beef in the Dutch oven in two batches, breaking it into small pieces, 4 to 5 minutes per batch.
- Transfer each batch to a plate.
- If needed, spoon off excess fat, leaving about 2 tablespoons in the pot.
- Add the onion and bell pepper and cook over medium heat, stirring often, until softened, 5 to 7 minutes.
- Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and tomato paste, and cook until fragrant, about 1 minute.
- Stir in the crushed tomatoes and beef broth, then return the browned beef and bacon to the pot.
- Bring to a gentle simmer, partially cover, and cook over low heat for 45 minutes, stirring occasionally.
- Stir in the kidney beans and pinto beans.
- Simmer uncovered over low heat for 20 to 30 minutes, stirring occasionally, until the chili is thick and the beans are tender.
