Chili
About This Recipe
One of my favorite things about chili is that it doubles as a warm chip dip, and because of that, I end up doubling the amount of calories consumed every time I eat this. It is so good. I added bacon for extra richness, swapped jalapeños for chipotle peppers in adobo for that deep smoky heat, and used red bell pepper for a sweeter flavor. A little brown sugar at the end rounds everything out (totally optional). It’s hearty, filling, flavorful, and gives you that cozy cold-weather comfort food feeling.
Why You’ll Love This
Smoky chipotle + bacon = depth and richness.
Thick and hearty—perfect for scooping with chips.
Sweetness from red bell pepper + heat from chipotle.
One-pot recipe that’s simple and incredibly flavorful.
Perfect for toppings: sour cream, cheese, avocado, cilantro… all of it.
Makes amazing leftovers and freezes beautifully.
Ingredients You’ll Need
Chili
Ground beef (80/20)
Bacon
Onion
Red bell pepper
Garlic
Chipotle peppers in adobo
Smoked paprika
Cumin
Oregano
Chili powder
Salt + black pepper
Tomato paste
Crushed tomatoes
Beef stock
Black beans
Brown sugar
Apple cider vinegar
Toppings
Avocado
Cheddar cheese
Sour cream
Tortilla chips
Cilantro
Reserved bacon
Red onion
How to Make It
Start by cooking chopped bacon until crispy, then set aside for topping and leave the bacon fat in the pot. Brown the ground beef in the rendered fat and season lightly. Add the onion and red bell pepper to soften, then stir in garlic. Add chipotle peppers, spices, and tomato paste and cook until fragrant. Pour in crushed tomatoes and beef stock and simmer uncovered for 45–60 minutes until thick and rich. Stir in the beans, brown sugar, and apple cider vinegar, adjust seasoning, and let it simmer a few more minutes. Serve with all your favorite toppings.
Tips for Success
Let the chili simmer uncovered for full flavor development.
Add more chipotle for heat or reduce for milder spice.
Bacon fat adds richness—don’t drain too much.
Add extra beef stock if you want it thinner.
Chili tastes even better the next day!
Frequently Asked Questions
Can I make this without beans?
Absolutely—just leave them out. Add an extra ½ cup beef stock if needed.
Can I use a different meat?
Ground turkey, ground chicken, or even a mix of beef and chorizo works great.
Is it spicy?
It has a smoky-medium heat. Use just 1 chipotle pepper for mild, or add more for spicy.
Can I freeze this?
Yes! It freezes beautifully for up to 3 months.
What to Serve With It
Cornbread or Jiffy corn cake
Baked potatoes
Tortilla chips (a must)
Simple green salad
Cinnamon rolls!
More Recipes You’ll Love
Chili
Ingredients
- 2 lb ground beef (80/20 recommended for richness)
- 5-6 slices bacon, chopped
- 1 large onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo, minced (plus 2 teaspoons adobo sauce)
- 2 teaspoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons chili powder (or more to taste)
- 1 tsp kosher salt (plus more to taste)
- ½ tsp freshly cracked black pepper
- 3 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 2 cups beef stock
- 1 (14 oz) can small black beans
- 2-3 tablespoons brown sugar
- 1 tbsp apple cider vinegar
Instructions
- In a large pot or Dutch oven, cook the bacon over medium high heat until the fat has rendered and the pieces are lightly crisp. Remove a few bacon bits for garnish if desired; leave the rest in the pot.
- Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Season lightly with salt and pepper. Drain excess fat if needed, but leave about 2–3 tablespoons for flavor.
- Stir in the onion and red bell pepper. Cook until softened, 6–8 minutes. Add garlic and cook another 1–2 minutes until fragrant.
- Stir in the chipotle peppers, adobo sauce, smoked paprika, cumin, oregano, chili powder, and tomato paste. Cook 2–3 minutes, stirring, until the tomato paste darkens slightly.
- Pour in the crushed tomatoes and beef stock. Stir well and bring to a simmer. Lower the heat and cook uncovered for 45–60 minutes, stirring occasionally, until the chili thickens and flavors meld.
- Stir in beans, brown sugar, and adjust seasoning with salt and pepper. Simmer another 10 minutes.
- Just before serving, stir in apple cider vinegar.
- Top with sour cream, shredded cheese, diced onion, cilantro, reserved bacon, tortilla chips, and avocado.
