This hearty beef and bacon chili combines ground beef, thick-cut bacon, and a blend of chili powder, garlic, and brown sugar for a rich, deeply flavored comfort dish that's perfect for feeding a crowd or meal prepping.
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Finely dice the red bell pepper, jalapeño (seeds removed for less heat), red onion, and green onions (reserving some green tops for garnish). Mince or press the garlic. Combine all chopped vegetables in a bowl.
In a small bowl, whisk together the brown sugar, garlic powder, chili powder, cumin, and paprika to create the spice blend.
In a separate large bowl, season the ground beef with about two-thirds of the spice blend and mix gently to combine.
Place a large pot or Dutch oven over medium-high heat. Add the diced bacon and cook until crispy.
Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Add the seasoned ground beef to the pot with the bacon fat. Cook, breaking it up with a spoon, until browned.
Drain the excess fat from the cooked beef, leaving about a tablespoon in the pot. Remove the beef and set aside.
Add the remaining one-third of the spice blend to the pot and toast for about 30 seconds until fragrant.
Add the chopped vegetable mixture to the pot and sauté until softened, about 5-7 minutes.
Deglaze the pot by pouring in the beer, scraping up any browned bits from the bottom of the pot. Let it cook for a minute.
Stir in the beef broth, rinsed pinto and kidney beans, tomato paste, and diced tomatoes.
Return the cooked ground beef to the pot. Add the tomato sauce and the unsweetened cocoa powder. Stir everything together until well combined.
Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for at least 1 hour, or longer for more developed flavor, stirring occasionally.
Serve the chili in bowls, garnished with shredded cheddar cheese, the reserved sliced green onions, and the crispy bacon.
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, adding water if the consistency is too thick.
Yes, this chili tastes even better the next day as flavors meld. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat.
Kidney beans, black beans, or pinto beans are traditional choices. Use canned beans (drained and rinsed) for convenience, or cook dried beans from scratch for deeper flavor.
One jalapeño provides mild to moderate heat depending on your preference. Seed and remove the white pith for less spice, or leave it intact for more kick. Adjust quantity to taste.
Yes, though ground beef creates richer flavor. If using turkey, keep the bacon to maintain depth and add an extra tablespoon of chili powder for intensity.
Brown sugar balances the heat and acidity of the chili powder and tomatoes while adding subtle sweetness that rounds out the spice profile without making it taste sweet.
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