Smoky Ground Beef Chili with Bacon

Few dishes evoke comfort and satisfaction quite like a hearty bowl of chili. This recipe takes the classic ground beef chili to the next level with the smoky richness of bacon and a symphony of spices that will warm you from the inside out. This Smoky Ground Beef Chili with Bacon is a flavorful and satisfying meal perfect for chilly evenings, game days, or any occasion that calls for a hearty and delicious dish.

The Foundation: Building Blocks of Flavor

The key to exceptional chili lies in layering flavors, and this recipe starts with building a solid foundation. It goes beyond simple ground beef and beans, introducing bacon for an irresistible smoky depth.

Choosing the Right Ground Beef and Bacon

The quality of your ground beef and bacon significantly impacts the final result. Opt for ground beef with a fat content of around 80/20 for optimal flavor and texture. Leaner ground beef can be used, but you may need to add a little extra oil to the pot during browning. As for bacon, choose a thick-cut variety for maximum smoky flavor and satisfying bite. Applewood smoked or hickory smoked bacon will add an extra layer of complexity.

The Aromatic Base: Onions, Peppers, and Garlic

Sautéing aromatics is crucial for building a flavorful base. Diced onions, bell peppers (a mix of red and green adds visual appeal), and minced garlic are the holy trinity of chili flavor. Cook them in the rendered bacon fat until softened and fragrant, releasing their natural sweetness and laying the groundwork for the other flavors to shine. This step shouldn’t be rushed, allowing the vegetables to properly caramelize and develop their depth of flavor.

Browning the Ground Beef and Bacon

Browning the ground beef and bacon is essential for developing rich, savory flavors. Break the ground beef into small pieces and cook it in the pot along with the cooked bacon until it’s browned on all sides. Don’t overcrowd the pot, as this will steam the beef instead of browning it. If necessary, brown the beef in batches. Drain off any excess grease after browning to prevent the chili from becoming greasy.

The Heart of the Chili: Beans, Tomatoes, and Broth

With the foundation in place, it’s time to add the heart of the chili: the beans, tomatoes, and broth that will simmer together to create a rich, flavorful stew.

Selecting Your Beans: A Matter of Preference

The choice of beans is largely a matter of personal preference. Kidney beans are a classic choice for their firm texture and mild flavor. Pinto beans offer a creamier texture and earthy flavor. Black beans add a slightly sweet and smoky note. Feel free to use a combination of beans for a more complex flavor profile. Be sure to rinse and drain the beans thoroughly before adding them to the pot.

The Tomato Component: Sauce, Diced, and Paste

A combination of tomato sauce, diced tomatoes, and tomato paste adds depth and complexity to the chili. Tomato sauce provides a smooth, even base. Diced tomatoes add texture and a burst of fresh tomato flavor. Tomato paste adds concentrated tomato flavor and helps to thicken the chili. For an extra layer of flavor, consider using fire-roasted diced tomatoes.

The Broth: Beef or Chicken?

Beef broth is the traditional choice for chili, adding richness and depth of flavor. Chicken broth can be used as a lighter alternative, but it will alter the overall flavor profile. Consider using a low-sodium broth to control the salt content of the chili. You can also add a splash of beer (a dark stout or porter works well) for extra flavor.

The Spice Rack: Building Layers of Flavor

The spice blend is what truly transforms a simple stew into a flavorful chili. Don’t be afraid to experiment with different combinations and adjust the amounts to your liking.

Chili Powder: The Cornerstone Spice

Chili powder is the essential spice in chili, providing a base of warm, earthy flavor. Different chili powders have different levels of heat, so adjust the amount according to your preference. Ancho chili powder is a mild, fruity option, while chipotle chili powder adds a smoky kick.

Cumin: Earthy Warmth

Cumin adds earthy warmth and depth to the chili. It complements the other spices and enhances the overall flavor profile. Ground cumin is the most common choice, but you can also use cumin seeds, toasted and ground, for a more intense flavor.

Smoked Paprika: Enhancing the Smoky Flavor

Smoked paprika complements the bacon and adds another layer of smoky flavor to the chili. It’s a versatile spice that can be used in a variety of dishes. Sweet paprika can be used as a substitute, but it won’t provide the same smoky flavor.

Other Spices: Garlic Powder, Onion Powder, Oregano, and More

Other spices that can be added to chili include garlic powder, onion powder, oregano, cayenne pepper (for heat), and a pinch of cinnamon or cocoa powder (for depth of flavor). Experiment with different combinations to find your perfect spice blend. A little bit of sugar can also help to balance the acidity of the tomatoes.

The Simmer: Bringing It All Together

Once all the ingredients are in the pot, it’s time to let the chili simmer and allow the flavors to meld together. This is where the magic happens.

Simmering Time: Low and Slow

Simmering the chili low and slow allows the flavors to deepen and the ingredients to meld together. A minimum of one hour is recommended, but longer simmering times (up to three hours) will result in an even more flavorful chili. Stir the chili occasionally to prevent it from sticking to the bottom of the pot.

Adjusting the Consistency: Thicken or Thin

As the chili simmers, the liquid will reduce and the chili will thicken. If the chili becomes too thick, add more broth to thin it out. If the chili is too thin, you can thicken it by simmering it for a longer period of time, or by adding a cornstarch slurry (mix cornstarch with cold water and stir into the chili).

Tasting and Adjusting: The Final Touches

Before serving, taste the chili and adjust the seasonings as needed. Add more salt, pepper, chili powder, or other spices to your liking. A splash of vinegar or lime juice can also brighten the flavors.

Serving and Enjoying: Toppings and Pairings

Chili is a versatile dish that can be served in a variety of ways. It’s delicious on its own, or topped with your favorite garnishes.

Topping Ideas: A World of Options

The topping possibilities for chili are endless. Some popular choices include shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream or Greek yogurt, chopped onions, diced avocado, jalapenos, cilantro, and tortilla chips. Set out a variety of toppings and let everyone customize their own bowl.

Side Dish Suggestions: Complementing the Chili

Chili is often served with cornbread, crackers, or a side salad. Cornbread adds a touch of sweetness and complements the savory flavors of the chili. Crackers provide a crunchy contrast. A side salad adds freshness and helps to balance the richness of the chili.

Drink Pairings: Quenching Your Thirst

A cold beer is a classic pairing for chili. A Mexican lager or a hoppy IPA works well. For a non-alcoholic option, try iced tea or lemonade.

FAQ: Your Burning Chili Questions Answered

• How do I make my chili thicker? Simmer uncovered for a longer time to reduce the liquid, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Stir until thickened.
• Can I make chili in a slow cooker? Absolutely! Brown the beef and bacon, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
• How long does chili last in the refrigerator? Properly stored in an airtight container, chili will last for 3-4 days in the refrigerator.
• Can I freeze chili? Yes! Chili freezes very well. Let it cool completely, then transfer to freezer-safe containers or bags. It will keep for 2-3 months.
• What if my chili is too spicy? Add a dollop of sour cream or Greek yogurt to cool it down. A touch of sugar or honey can also help to balance the heat.