Soups & Stews
This beef and bacon chili recipe delivers the perfect balance of smoky, spiced depth and crispy bacon bits that elevate every bite. The secret lies in slow-cooked beef that practically melts in your mouth, while the bacon adds a satisfying crunch that keeps you reaching for seconds. I've perfected this version over years of testing—it's hearty enough for a crowd but simple enough for a weeknight dinner.
What sets this chili apart is the combination of traditional spices—cumin, chili powder, and smoked paprika—that create layers of flavor without overpowering the natural taste of the beef.
The bacon isn't just an afterthought; it's cooked separately to maintain that perfect crispiness while still infusing the chili with its smoky essence. A rich tomato base and beef broth ensure the chili stays tender and full of depth, even after simmering for hours.
By the time you're done, you'll have a pot of chili that's rich, hearty, and packed with texture—tender beef chunks, crispy bacon bits, and a sauce that's thick enough to coat every spoonful.
The aroma alone will have everyone gathering around the table, and the first bite will confirm why this is a recipe worth making again and again. It's the kind of dish that feels like a warm hug on a cold day.
Serve it with crusty cornbread, tortilla chips, or a dollop of sour cream to balance the heat. The leftovers taste even better the next day, making this the ultimate meal-prep-friendly recipe. Let's get cooking!
Ingredients for beef and bacon chili
Sixteen ingredients, one unforgettable chili packed with smoky depth and crispy bacon magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 2 lb | Cut into 1-inch cubes |
| Thick-Cut Bacon 🥓 | ¾ lb | Cut into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Bell Pepper 🌶️ | 1 whole | Any color, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Canned Tomato Sauce 🍅 | 1 can | 28 oz, San Marzano if possible |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Chili Powder 🌶️ | 2 tbsp | Smoked or mild variety |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For authentic smoky taste |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaves 🍃 | 2 whole | Remove after cooking |
| Dark Brown Sugar 🍯 | 1 tbsp | Balances heat and sweetness |
| Canned Kidney Beans 🥔 | 1 can | 15 oz, drained and rinsed |
The chuck roast is your flavor anchor—it's cheaper than sirloin but delivers that melt-in-your-mouth texture. Costco or Walmart usually have it pre-cubed, which saves time. For bacon, thick-cut is non-negotiable—it stays crispy longer and adds that satisfying crunch. The San Marzano tomatoes? Worth the splurge if you're into authenticity, but regular canned tomatoes work too. Look for cans with no added salt to keep control over seasoning. Fresh garlic and onions? Don't skip the fresh—dried just won't cut it here.
No thick-cut bacon? Regular bacon cut into 1/4-inch pieces works, but it'll be softer. Swap kidney beans for black beans or pinto beans—just make sure they're drained well. The smoked paprika is where the magic happens—Penzeys or Trader Joe's have great options. No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. For extra richness, add a splash of red wine or beef stock when browning the meat. And if you're watching calories, reduce the bacon to 1/2 lb—trust me, it's still delicious.
This chili tastes even better the next day—make a double batch and freeze half. Store leftovers in the fridge for 4-5 days or freeze for up to 3 months. The bacon bits keep best if you fry them separately and store them in an airtight container. For reheating, add a splash of water or broth to keep it from getting too thick. Serve with crusty bread or tortilla chips to soak up every last bit of that smoky, spiced goodness.
Why You'll Love This Recipe
- I’ll be real: This recipe stretches for days. A pound of chuck roast and a pack of bacon feed my family for three meals, and the chili only gets better after a day in the fridge. Freeze half for those nights when you’d rather binge Netflix than cook.
- One-Pot Magic: That’s right—just one pot, no fuss. Chuck roast and thick-cut bacon practically cook themselves while you chop a single onion and bell pepper (or even skip that if you’re in a rush). The bacon renders down into crispy bits that dissolve into the chili, so no extra cleanup.
- Smoky Richness: Honestly, the flavor hits different. That chuck roast gets tender enough to melt, while the bacon adds a salty, smoky punch that makes every spoonful feel like a hug. The garlic and onion caramelize right into the sauce—no separate steps, just deep, layered taste.
- Game Day Ready: Between us, this is my secret weapon for game days or lazy Sundays. It’s hearty enough for a crowd but easy to scale down for two. Serve it with cornbread or tortilla chips, and suddenly you’re the hero of any gathering—no Pinterest-worthy plating required.
Step-by-step instructions for beef and bacon chili
Here's how to create a rich, smoky chili with perfectly crispy bacon bits and tender beef.
Cook the Bacon and Brown the Beef
In a large Dutch oven, cook the 0.75 lb thick-cut bacon over medium heat for 8-10 minutes, stirring occasionally, until deep golden brown and crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot. This fat will form the flavor base for your chili.
Add the 2 lb chuck roast, cut into 1-inch cubes, to the same pot. Increase heat to medium-high and sear the beef for 5-6 minutes, stirring occasionally, until it develops a deep brown crust. This step is crucial—it builds rich, meaty flavors that infuse the entire chili. Once browned, remove the beef and set it aside with the bacon.
Sauté the Aromatics
In the same pot, reduce heat to medium and add the 1 whole diced yellow onion and 1 whole diced bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and begin to caramelize. This process deepens their sweetness and adds layers of flavor to the chili.
Add the 4 minced garlic cloves and cook for 30 seconds until fragrant. Be careful not to let the garlic burn—it should be golden but not dark brown. Stir in the 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tbsp smoked paprika, cooking for 1 minute to toast the spices and release their aromas. This step ensures your chili has that authentic, smoky depth.
Simmer the Chili
Pour in the 1 can canned tomato sauce and 2 cups beef broth, scraping the bottom of the pot to release any browned bits. Return the beef and bacon to the pot, along with the 1.5 tsp salt, 0.5 tsp black pepper, and 2 whole bay leaves. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 1.5 hours. This slow cooking time ensures the beef becomes fork-tender and the flavors meld together beautifully.
After 1.5 hours, stir in the 1 tbsp dark brown sugar and 1 can drained and rinsed kidney beans. The sugar balances the heat, while the beans add texture and heartiness. Let the chili simmer uncovered for another 30 minutes to thicken slightly and develop even more depth of flavor. The chili is ready when the beef is tender and the sauce has reduced to a rich, thick consistency.
Finish and Serve
Remove the 2 whole bay leaves and taste the chili. Adjust seasoning with additional salt or black pepper if needed. The chili should be rich, smoky, and perfectly balanced—sweet, spicy, and savory all at once. Serve immediately, garnished with the crispy bacon bits you reserved earlier. These bits add a delightful crunch that contrasts beautifully with the tender beef and thick chili.
This chili is even better the next day, as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Enjoy your hearty, flavorful beef and bacon chili with a side of cornbread or crusty bread to soak up every last drop of that smoky, spiced goodness.
Pro Tips For Making Beef And Bacon Chili
- Sear the Bacon First: I used to toss the bacon in with everything else, but searing it first in a cold pan—no oil needed—gives that crispy edge you crave. Once it’s golden, remove it and set aside to drain on paper towels, then chop it after cooking the onions and peppers. That way, you’re not drowning it in moisture later.
- Cut the Chuck Against the Grain: Chuck roast loves a sharp knife, and cutting it thin against the grain (about ¼-inch slices) turns tough meat into tender, fork-friendly bites. If you’re lazy, freeze it for 20 minutes first—it’ll slice cleaner than fighting a stubborn slab at room temp.
- Sweat Onions Low and Slow: I learned this the hard way—charred onions taste bitter. Cook the yellow onion over medium-low heat for 8-10 minutes, stirring occasionally, until it’s translucent and just starting to soften. No browning, no rushing. This builds flavor without burning.
- Deglaze with Bacon Fat: After searing the beef, don’t wipe the pan clean—scrape up those browned bits with a wooden spoon, then splash in a splash of beef broth. Let it bubble for 30 seconds to lift all that caramelized goodness. That’s where the depth of flavor hides, not in extra spices.
Pro cooking tips for this recipe
Bacon First, Always
Cook the bacon first and remove it before browning the beef—this preserves its crispiness while infusing the chili with smoky depth. I use thick-cut bacon because it stays crunchy even after hours of simmering.
Reserve those crispy bits for garnishing at the end, where they add a satisfying contrast to the tender beef. 🥓
High-Heat Sear
Sear the beef cubes over medium-high heat for 5-6 minutes until deeply browned. This step, called the Maillard reaction, creates rich, meaty flavors that form the foundation of your chili. Don’t rush it—let the beef develop that caramelized crust before moving on to the aromatics.
Toast Your Spices
Cook the chili powder, cumin, and smoked paprika in the bacon fat for 1 minute to toast them. This releases their essential oils and deepens their flavors. I like to use Penzeys smoked paprika—it adds that authentic smoky taste without overpowering the dish. 🌶️
Low-and-Slow Simmer
Simmer the chili covered on low heat for 1.5 hours to break down the beef into tender, fork-friendly pieces. Skim any excess fat that rises to the surface during this time to keep the chili rich but not greasy. The longer it simmers, the more the flavors meld together beautifully.
Balance the Heat
Add 1 tbsp dark brown sugar in the final 30 minutes to balance the spice levels. This step is key—it rounds out the flavors and prevents the chili from tasting too sharp or one-dimensional.
Taste as you go and adjust with more sugar or salt if needed. The goal is a harmonious blend of smoky, spicy, and sweet.
Crispy Bacon Garnish
Save the bacon bits for the very end so they stay crispy and add texture. Sprinkle them over each serving right before eating—this ensures every bite has that perfect crunch.
If the bacon loses its crispness during cooking, fry a fresh batch in a separate pan and add it back just before serving. 💫
Nutrition facts
Frequently asked questions
Can I use ground beef instead of chuck roast?
You can, but the texture will be different. Ground beef cooks faster and won't give you those tender, melt-in-your-mouth beef chunks. If you prefer ground beef, use 1.5 lbs and cook it until fully browned before adding other ingredients. For best results, combine it with 0.5 lb chuck roast cubes to maintain some texture contrast.
How can I make this chili less spicy?
Start by reducing the chili powder to 1 tbsp instead of 2 tbsp. For extra mildness, add 1/4 cup sour cream or 1/2 cup Greek yogurt at the end to cool the heat. You can also swap some kidney beans for white beans, which have a milder flavor. Always taste as you go!
Can I make this chili in a slow cooker?
Brown the beef and bacon in a skillet first, then transfer everything to your slow cooker. Use low heat for 6-7 hours or high heat for 3-4 hours. The slow cooker method actually enhances the tenderness of the beef. Just skip the final 30-minute uncovered simmer—the slow cooker will thicken it enough.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat with 1/4 cup beef broth or water to prevent drying out. Stir frequently and cook for 5-7 minutes until heated through. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. Never reheat to a boil!
Can I make this chili vegetarian?
You can adapt it! Replace the beef with 1.5 lbs extra-firm tofu (pressed and cubed) or 1.5 lbs mushrooms (cremini or portobello). Use vegetable broth instead of beef broth and add 1 tbsp soy sauce for umami depth. For bacon flavor, use smoked tempeh or mushroom bacon (thinly sliced mushrooms marinated in soy sauce and smoked paprika).