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Thick and Hearty Ground Beef Chili with Bacon

Ground beef chili with bacon gets its thick, hearty texture from a slow simmer with crushed tomatoes, beef broth, and two kinds of beans. Crisp bacon and smoky spices add rich flavor to this Dutch oven dinner.
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices, chopped
  • 2 lb ground beef 85% lean
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion large, diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Cook the bacon in a 6-quart Dutch oven over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
  2. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of fat in the pot.
  3. Season the beef with the salt and pepper.
  4. Brown the beef in the Dutch oven in two batches, breaking it into small pieces, 4 to 5 minutes per batch.
  5. Transfer each batch to a plate.
  6. If needed, spoon off excess fat, leaving about 2 tablespoons in the pot.
  7. Add the onion and bell pepper and cook over medium heat, stirring often, until softened, 5 to 7 minutes.
  8. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and tomato paste, and cook until fragrant, about 1 minute.
  9. Stir in the crushed tomatoes and beef broth, then return the browned beef and bacon to the pot.
  10. Bring to a gentle simmer, partially cover, and cook over low heat for 45 minutes, stirring occasionally.
  11. Stir in the kidney beans and pinto beans.
  12. Simmer uncovered over low heat for 20 to 30 minutes, stirring occasionally, until the chili is thick and the beans are tender.

Notes

For thick chili, let it simmer uncovered until it reaches the desired consistency. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free meal, check that the bacon and beef broth are labeled gluten-free.