There’s nothing like a pot of smoky chili simmering on the stove to make the house feel warm and inviting. This version leans into deep, savory flavors with crispy bacon, tender beef, and a touch of chipotle for that signature smokiness. It’s thick, satisfying, and perfect for weeknights, game days, or feeding a hungry crowd.

The ingredients are simple, the process is straightforward, and the results taste like you cooked all day—even if you didn’t.

Why This Recipe Works

This chili layers flavor from the very beginning. Bacon renders out savory fat that becomes the foundation for browning the beef and sautéing the vegetables. Tomato paste gets toasted to concentrate its sweetness, while spices bloom in hot oil for maximum depth.

A mix of smoky ingredients—bacon, smoked paprika, and chipotle—creates warmth without overwhelming heat. Slow simmering brings everything together into a thick, cohesive bowl of comfort.

What You’ll Need

Bacon: 6–8 slices, chopped. Provides fat and smoky flavor.
Ground beef: 1.5 pounds, 85% lean is ideal for richness.
Onion: 1 large, diced.
Bell pepper: 1 medium (red or green), diced.
Jalapeño: 1, seeded and minced (optional for heat).
Garlic: 4 cloves, minced.
Tomato paste: 2 tablespoons.
Crushed tomatoes: 1 can (28 oz).
Beef broth: 2 cups (or water with 1 teaspoon beef bouillon).
Beans: 2 cans (15 oz each) kidney or pinto, drained and rinsed.
Chipotle in adobo: 1–2 peppers minced + 1 teaspoon adobo sauce.
Chili powder: 2 tablespoons.
Ground cumin: 2 teaspoons.
Smoked paprika: 2 teaspoons.
Oregano: 1 teaspoon (Mexican oregano if available).
Brown sugar: 1 teaspoon (balances acidity; optional).
Salt and black pepper: To taste.
Apple cider vinegar or lime juice: 1–2 teaspoons to finish.
Neutral oil: 1 tablespoon if needed.
Toppings (optional): Sour cream, shredded cheddar, scallions, cilantro, diced red onion, avocado, hot sauce, and tortilla chips.

How To Make My Chili Recipe With Bacon

Crisp the bacon. Add chopped bacon to a large heavy pot or Dutch oven over medium heat.
Cook until the fat renders and the pieces are crisp. Transfer bacon to a paper towel–lined plate and leave about 2 tablespoons of fat in the pot.
Brown the beef. Increase heat to medium-high. Add the ground beef, season with a pinch of salt and pepper, and cook, breaking it up, until well browned.
If there’s excess grease, drain a bit, but keep enough to coat the vegetables.
Sauté the aromatics. Add onion, bell pepper, and jalapeño. Cook 5–6 minutes, stirring occasionally, until softened and lightly browned. Add garlic and cook for 30–45 seconds until fragrant.
Toast tomato paste. Stir in the tomato paste and cook 1–2 minutes, letting it darken slightly.
This concentrates flavor and adds body.
Bloom the spices. Add chili powder, cumin, smoked paprika, and oregano. Stir into the mixture for 30–60 seconds to wake up the spices. If the pot looks dry, add a teaspoon of oil.
Build the base. Pour in crushed tomatoes and beef broth.
Add chipotle peppers and adobo sauce, brown sugar (if using), and half of the cooked bacon. Stir well, scraping up any browned bits from the bottom of the pot.
Simmer low and slow. Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 30–45 minutes, stirring occasionally.
The chili should thicken and the flavors will meld.
Add the beans. Stir in the beans and continue to simmer uncovered for another 10–15 minutes. Adjust thickness with a splash of broth or water if needed.
Finish and balance. Taste and season with salt and pepper. Add 1–2 teaspoons of apple cider vinegar or lime juice to brighten.
Stir in most of the remaining bacon, reserving some for topping.
Serve. Ladle into bowls and top with sour cream, cheese, scallions, cilantro, and crispy bacon. Offer hot sauce and tortilla chips on the side.

Keeping It Fresh

This chili tastes even better the next day. Store in airtight containers in the fridge for up to 4 days.

For longer storage, freeze in portions for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or broth. Keep toppings separate so they stay fresh and crisp. If reheating a large batch, stir occasionally to prevent sticking and taste for seasoning at the end.

Benefits of This Recipe

Big flavor with simple steps: Bacon drippings, toasted tomato paste, and bloomed spices do the heavy lifting.
Flexible heat level: Control spice by adjusting chipotle and jalapeño without losing the smoky character.
Meal prep friendly: Makes a generous pot that reheats beautifully for lunches or quick dinners.
Budget-conscious: Uses pantry staples and stretches protein with beans.
Crowd-pleasing: Familiar flavors with a twist, perfect for potlucks and game day.

What Not to Do

Don’t skip browning. Color equals flavor.
Let the beef and vegetables get some caramelization.
Don’t overload with chipotle. A little goes a long way. Start small, taste, and add more if needed.
Don’t boil aggressively. A hard boil can toughen meat and muddy flavors. Gentle simmer is best.
Don’t forget acid at the end. A splash of vinegar or lime lifts the whole pot and balances richness.
Don’t leave bacon soggy. Add most of it near the end so it stays flavorful and some remains crisp.

Alternatives

Protein swaps: Use ground turkey or chicken for a lighter bowl.
For a chunkier chili, use diced beef chuck and simmer longer until tender.
Bean options: Try black beans or a mix of pinto and kidney. You can also go bean-free for a Texas-style vibe.
Smokiness without chipotle: Increase smoked paprika and add a small splash of liquid smoke (start with 1/4 teaspoon).
Vegetable boost: Add diced carrots, corn, or zucchini in step 3. Sweet corn adds nice contrast to the heat.
Tomato variations: Replace crushed tomatoes with fire-roasted diced tomatoes for extra charred flavor.
Spice play: Add coriander or a pinch of cinnamon for warmth.
For more heat, include cayenne or extra jalapeño.
Topping twists: Try pickled red onions, crumbled cotija, or a swirl of Greek yogurt with lime zest.

FAQ’s For Chili Recipe With Bacon

Can I make this chili in a slow cooker?

Yes. Brown the bacon and beef on the stove, sauté the vegetables, and bloom the spices as written. Transfer everything to the slow cooker with tomatoes, broth, and seasonings. Cook on Low for 6–8 hours or High for 3–4 hours, adding beans in the last hour.

How do I make it less spicy?

Skip the jalapeño and use only 1 chipotle pepper with a small amount of adobo. You can also stir in more sour cream or serve with extra cheese to mellow the heat.

What if my chili is too thick?

Stir in warm beef broth or water, a little at a time, until it reaches your preferred consistency. Simmer for a minute to incorporate.

What if my chili is too thin?

Remove the lid and simmer until it reduces and thickens. You can also mash some of the beans against the side of the pot to release starch and add body.

Can I make it ahead?

Definitely. Chili improves with time. Make it a day in advance, chill, and reheat gently. Add a splash of broth if it thickens too much in the fridge.

How do I keep the bacon crispy?

Reserve a handful of the cooked bacon and sprinkle it on just before serving. You can also re-crisp it briefly in a skillet.

Is there a dairy-free option?

The chili itself is dairy-free. Just choose dairy-free toppings like avocado, cilantro, and diced onion.

Can I use fresh chiles instead of chipotle?

Yes, but you’ll lose some smokiness. Roast a poblano or two over an open flame or under the broiler, peel and chop, then add with the vegetables for a similar effect.

Final Thoughts

This Smoky Chili with Bacon brings bold, cozy flavors with simple pantry ingredients and a few smart techniques. It’s hearty enough for a cold night, flexible enough for any kitchen, and reliable for meal prep.

Load it up with your favorite toppings, serve with warm cornbread or a pile of tortilla chips, and enjoy a bowl that tastes like pure comfort.