Bacon makes everything better. Right?! Okay so maybe not everything. I still can’t agree with those that think bacon and chocolate belong together, but in most things bacon does make everything a little better.
This chili recipe I am sharing today is an example of that. Chili is great on its own, but when you add bacon it makes it over the top delicious.
The bacon in it adds not only extra meat, which makes this is a meat lovers chili, it also adds so much flavor. Really this is so good!
I have a problem very few people have, I have a lot of bacon in my freezer. Yes, I know most of you are wishing you had that problem. Too much bacon is a good thing because really you can never have too much bacon.
This recipe though really was born out of the fact that I have a freezer full of bacon and am always finding ways to use it. Yes, my family will just eat bacon for breakfast, lunch, or really anytime of day, but because it adds so much flavor to things, I love coming up with new ways to use it. And what better way to make chili better than to add bacon to it.
For this I basically took one of my favorite chili recipes and added bacon. This chili recipe is so simple, yet so full of flavor. I used a full pound of bacon when I made this, but really I think a half of a pound would be good also, so I wrote the recipe with 1/2 to 1 pound of bacon. I would error on the side of too much bacon. If there is such a thing….
- 1 pound ground beef
- 1 pound of uncooked bacon, cut into inch pieces
- 1/2 teaspoon salt
- 1 onion, chopped
- 3 tablespoons chili powder combined with 3 tablespoons water (this is spicy chili so use less if you don't like it spicy)
- 2 cans diced tomatoes
- 1 tablespoon sugar
- 2 cans kidney beans, rinsed and drained
- In a large pan or dutch oven cook bacon until done, but not crisp. Drain off fat and remove bacon from pan, leaving a couple of tablespoons of grease in the pan. Set bacon aside.
- Add ground beef and onion to pan and cook until beef is done and the onion is tender. (You don't have to use bacon grease when cooking the beef and onions, but it adds a lot of extra flavor.)
- Add salt, chili paste, tomatoes, bacon, and sugar.
- Cover and simmer for 45 minutes.
- Uncover and cook for another 1/2 hour.
- Add kidney beans and cook until heated through.
- Serve and enjoy!
This is a pretty thick chili, but you can add some water when adding the kidney beans if it is thicken than you like your chili to be.
If you are gluten-free be sure to read labels to make sure the ingredients are gluten-free.
Amount Per Serving: Calories: 379Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 70mgSodium: 561mgCarbohydrates: 13gFiber: 4gSugar: 3gProtein: 22g
Nutritional values are approximate and aren't always accurate.