Quick Beef Bacon Chili Beans
Satisfy your craving for hearty comfort food with this Quick Beef Bacon Chili Beans recipe, a flavorful one-pot wonder that's ready in just 45 minutes! Perfectly crisped bacon and seasoned ground beef come together with tender kidney beans and bold spices like chili powder, smoked paprika, and cumin to create a rich and smoky chili that’s brimming with warmth. With a splash of beef broth and a hint of cayenne for optional heat, this dish strikes a balance between savory and spicy. Top it off with shredded cheddar cheese, tangy sour cream, and fresh cilantro for an irresistible bowl of goodness. Ideal for weeknight dinners or cozy gatherings, this easy chili recipe is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 6 slices bacon
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned red kidney beans (drained and rinsed)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for serving)
- 0.25 cup sour cream (optional, for serving)
Instructions
Place a large pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 5-7 minutes. Remove the bacon from the pot and place on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set it aside.
In the same pot, add the olive oil if needed (use the leftover bacon drippings if there's enough). Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Increase the heat to medium-high. Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess fat if needed.
Stir in the tomato paste, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to bloom the spices.
Add the canned diced tomatoes (with their juices), drained kidney beans, and beef broth. Stir everything to combine.
Bring the mixture to a simmer. Reduce the heat to low, cover with a lid, and let it cook for 15 minutes, stirring occasionally.
Taste and adjust the seasoning with more salt or spices if needed. Stir in the crumbled bacon.
Serve the chili hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and sour cream if desired.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1477 mg | 64% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 6.7 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 227 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
