Chili with Bacon and Black Beans

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bacon chilli

I don’t know why; but it never accrued to me to include bacon in a Chile recipe. When I saw this Chili with Bacon and Black Beans recipe, a light came on; I thought nice, give it a try. It is a simple recipe, but there is quite a bit of prep and cooking time. The recipe the way it is, is a little on the hot side, but I think it’s mostly me, because I don’t like a lot of heat. My wife said it was just right, so add the hot peppers to taste. I think you could very easily turn this into a slow cooker recipe, instead of using a Dutch oven, use the slow cooker. I am sure the longer it cooks the better. The Bacon and Black beans are a nice touch, so the next time you want some hot chili on a cold night, give this Chili with Bacon and Black Beans recipe a try. Enjoy


 Chili ingredients fried bacon bits browning burger  Chili


Chili with Bacon and Black Beans
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 8 ounces bacon, cut into ½-inch pieces
  • 2 medium onions, chopped fine (about 2 cups)
  • 1 red bell pepper, cut into ½-inch cubes
  • 2 tablespoons garlic, minced
  • ¼ cup chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon red pepper flakes or to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (or to taste)
  • 2 lbs lean ground beef
  • 2 (16 ounce) cans black beans, drained and rinsed
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 (28 ounce) can tomato puree
  • Salt to taste
  • 2 limes cut into wedges
  • 8 oz package of shredded Cheddar Cheese
  1. Fry bacon in large fry pan on medium heat, stirring frequently, until browned.
  2. Pour off all but 2 tablespoons fat.
  3. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
  4. Increase heat to medium and add the beef; cook, breaking up pieces until browned.
  5. In a large pot, or Dutch oven, pour in the diced tomatoes, Tomato puree and black beans and salt to taste.
  6. Bring the chili mixture to a boil, and then reduce heat and simmer for 2 hours, stirring occasionally.
  7. If chili gets too thick and starts to stick-add some water.
  8. Serve with lime wedges on the side to garish, and top with cheddar cheese. (Optional)


Chili with Bacon and Black Beans

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