Smoky Beef-and-Bacon Chili

Smoky Beef-and-Bacon ChiliRecipe

Photo: Peden & Munk; Styling: Amy Wilson



Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy-to-make chili recipe a deep, complex flavor. While it's great right after you make it, it's even better the next day. Serve with warm cornbread for a complete meal.
Makes 6 servings


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2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet smoked Spanish paprika (pimentón dulce)*
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
About 1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup flavorful, medium-bodied beer, such as Anchor Steam
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained
Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping


Total: 1 Hour, 15 Minutes

1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.

2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.

3. Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side.

*Find at well-stocked grocery stores and from

Note: Nutritional analysis is per serving.


Created date

December 2006

Nutritional Information

Calories 465
Caloriesfromfat 62 %
Protein 26 g
Fat 32 g
Satfat 12 g
Carbohydrate 19 g
Fiber 4.3 g
Sodium 1078 mg
Cholesterol 94 mg