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Smoky Bacon Chili

Jan 12, 2019 · 7 Comments

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Smoky Bacon Chili in a big pot with a wooden spoon and a side of cornbread
Smoky Bacon Chili in a big pot with a wooden spoon and cornbread on the side

This Smoky Bacon Chili is hearty and filling, full of deep, complex flavors. Plus: bacon!

This Paleo chili recipe makes plenty for a big crowd or as part of a meal plan to eat throughout the week. I’ll show you how to cook it on the stove, in an Instant Pot or electric pressure cooker, or a slow-cooker. Plus this no-bean chili is gluten-free, dairy-free and soy free!

This post and recipe were updated on 11/3/2024.

smoky bacon chili in a big pot next to a bowl of paleo cornbread

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Why this recipe works

This beefy chili has all the warm, spicy flavors of classic chili but with extra umami and depth due some special guest star ingredients.

It has an earthy, smoky flavor from smoked bacon and smoked paprika.

The other smoke factor is from liquid smoke which is exactly what it sounds like. The smoke from hickory chips is condensed into a liquid and bottled up.

I know not everyone loves liquid smoke and if you want to leave it out, that’s fine. The bacon chili will still be great. But I include it as optional just in case you want that extra layer or flavor.

I like Wright’s liquid smoke. It’s only ingredients are water and liquid smoke concentrate. Other brands add a bunch of weird, unnecessary ingredients but I like to keep things simple. (Not paid to say this, I just genuinely like it.)

And yes, there’s no beans! I never liked beans in chili, even as a kid. But you can add a can of kidney beans if you want.

Smoky Bacon Chili on a spoon over a big pot with cornbread on the side

What you need

Ingredients:

  • 5-6 slices smoked bacon, chopped – For Whole30, be sure use compatible bacon.
  • 1 medium yellow onion, chopped
  • pinch of fine sea salt plus ½ teaspoon, divided
  • 1 (6) oz. can tomato paste – The concentrated flavor really helps thicken the chili and add umami flavor.
  • 1 tablespoons chili powder
  • 2 teaspoons cumin
  • 1½ teaspoons smoked paprika
  • ½ teaspoon cayenne
  • 2-2½ lbs. ground beef
  • 2 cups beef broth, divided
  • 1 (14.5) oz. can diced tomatoes, preferably fire-roasted
  • 1 tablespoon cacao or unsweetened cocoa powder
  • 1 tablespoon Worcestershire sauce (see notes) – For a Whole30, omit this and the molasses and use 2 tablespoons of coconut aminos instead
  • 1 tablespoon molasses (see notes)
  • 1 tablespoon espresso powder
  • ½ teaspoon liquid smoke (or more if you like it smokier)

Equipment:

  • A big pot or Dutch oven
  • a cutting board and chef’s knife
  • A wooden spoon or sturdy spatula
  • measuring spoons (these are my favorite since they fit in spice jars!)
  • A slow cooker (if necessary, for the chili or squash)
  • An Instant Pot (if necessary)

How to make Smoky Bacon Chili

Step 1: Add the bacon pieces to a large Dutch oven and place over medium heat, stirring occasionally so they brown evenly and become crisp, about 8-10 minutes. Remove with a slotted spatula to a plate lined with paper towels. Pour out the fat until there’s 2 tablespoons left in the pot.

Step 2: Add the onions to the bacon fat and sprinkle with the pinch of salt (not too much as the bacon fat is already salty). Stir occasionally until the onions are soft, about 5-8 minutes.

Step 3: Add the tomato paste and stir it around until it darkens in color, about 2-4 minutes.

Step 4: Add the chili powder, cumin, smoked paprika and cayenne and stir for 30 seconds. Scoot the spiced onions to the outer edge of the pan.

Step 5: Add the ground beef, flipping and stirring occasionally, until browned, about 10-15 minutes.

Step 6: When the meat is mostly brown, add 1 cup of the broth and scrape up the bottom of the pot to get all the flavorful brown bits. Stir in the rest of the broth, the diced tomatoes, cocoa/cacao powder, Worcestershire, molasses, espresso powder and liquid smoke, if using. Turn up the heat to bring the chili to a boil, then reduce the heat to medium low and simmer for at least 30 minutes (although 1 hour is great and 2 hours would be fantastic).

Step 7: Stir in the bacon pieces and taste. If it needs more salt, start with ½ teaspoon and taste before adding more. Like almost any chili, this is best made at least one day in advance to let the flavors deepen.

Smoky Bacon Chili in tupperware with mashed butternut squash and green beans

Frequently Asked Questions (FAQ)

Can I make substitutions?

You can use ground bison, venison or turkey in place of the beef.

To make it spicier, increase the amount of cayenne.

If you want to make it less smoky, omit the liquid smoke. Use regular (not smoked) bacon and/or regular (not smoked) paprika.

Can I make this Smoky Bacon Chili ahead of time?

Yes, the chili can be stored in the fridge for up to 5 days. Heat in a pot over medium heat.

Can I freeze Smoky Bacon Chili?

Yes. Let it cool to room temperature, the transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge. Heat in a pot over medium heat.

Can I make this Smoky Bacon Chili Whole30 compatible?

To make this Whole30 friendly, be sure to use compliant bacon. Omit the Worcestershire sauce and molasses and replace with 2 tablespoons coconut aminos.

How do I use this Smoky Bacon Chili in my meal plan?

You can make a big batch of the Smoky Bacon Chili and squash on the weekend. Pack them up with an extra veggie like broccoli or, like I did here in the picture above, green beans.

You just throw those veggies in raw and they’ll steam-cook in the amount of time it takes to heat this all up in the microwave at work or home.

Otherwise, just heat the chili and squash in a microwavable bowl or in a saucepan over medium heat.

What to serve with this no-bean chili

Serve it with your choice of toppings like crushed up chips (I like the grain-free ones from Siete), sour cream, shredded cheese, sliced avocado or guacamole.

Below I’ll also share a super simple recipe for Mashed Butternut Squash. It’s a great base for the chili or any stew.

If cutting up a butternut squash intimidates you, then this is the recipe for you! You can use your oven or slow cooker to bake it whole, then you cut it. It’ll be so soft the knife will slide right through.

If squash isn’t your thing, try sweet potato rice or 1 of the 4 best ways to cook parsnips.

But my absolute favorite accompaniment to chili is cornbread, so making my paleo cornbread is a must for me.

Other chili recipes:

Try my creamy white chicken chili.

Or my cocoa and sweet potato chili.

Or this turkey pumpkin chili.

Smoky Bacon Chili on a spoon over a big pot with cornbread on the side

Smoky Bacon Chili

Don Baiocchi
This rich and hearty Smoky Bacon Chili is perfect for the Super Bowl, any game day feast, or your weekly meal prep. Plus it includes Instant Pot, slow cooker and Whole30 options!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 35 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 571 kcal

Ingredients
  

For the chili:

  • 5-6 slices smoked bacon, chopped (see notes)
  • 1 medium yellow onion, chopped
  • pinch of fine sea salt plus ½ teaspoon, divided
  • 1 (6) oz. can tomato paste
  • 1 tablespoons chili powder
  • 2 teaspoons cumin
  • 1½ teaspoons smoked paprika
  • ½ teaspoon cayenne
  • 2-2½ lbs. ground beef
  • 2 cups beef broth, divided
  • 1 (14.5) oz. can diced tomatoes, preferably fire-roasted
  • 1 tablespoon cacao or unsweetened cocoa powder
  • 1 tablespoon Worcestershire sauce (see notes)
  • 1 tablespoon molasses (see notes)
  • 1 tablespoon espresso powder
  • ½ teaspoon liquid smoke (or more if you like it smokier)

Instructions
 

Make the chili:

  • Add the bacon pieces to a large Dutch oven and place over medium heat, stirring occasionally so they brown evenly and become crisp, about 8-10 minutes. Remove with a slotted spatula to a plate lined with paper towels. Pour out the fat until there's 2 tablespoons left in the pot.
  • Add the onions to the bacon fat and sprinkle with the salt (not too much as the bacon fat is already salty). Stir occasionally until the onions are soft, about 5-8 minutes.
  • Add the tomato paste and stir it around until it darkens in color, about 2-4 minutes.
  • Add the chili powder, cumin, smoked paprika and cayenne and stir for 30 seconds. Scoot the spiced onions to the outer edge of the pan.
  • Add the ground beef, flipping and stirring occasionally, until browned, about 10-15 minutes.
  • When the meat is mostly brown, add 1 cup of the broth and scrape up the bottom of the pot to get all the flavorful brown bits. Stir in the rest of the broth, the diced tomatoes, cocoa/cacao powder, Worcestershire, molasses, espresso powder and liquid smoke, if using. Turn up the heat to bring the chili to a boil, then reduce the heat to medium low and simmer for at least 30 minutes (although 1 hour is great and 2 hours would be fantastic).
  • Stir in the bacon pieces and taste. If it needs more salt, start with ½ teaspoon and taste before adding more. Like almost any chili, this is best made at least one day in advance to let the flavors deepen.

Notes

To make this in the Instant Pot, cook the bacon in the insert and proceed with the recipe, reducing the broth to 1.5 cups total. Once you’ve added all the ingredients except the cooked bacon, clamp on the lid, making sure it’s sealed. Set the manual time to 8 minutes, then press Keep Warm/Cancel, release the pressure, remove the lid and proceed with adding the bacon and tasting for seasoning.
To make this in a slow cooker, cook the bacon in the insert if possible or in a separate pan. If using a separate pan, once the meat is browned add it to the insert and add the rest of the ingredients except the cooked bacon. Reduce the broth to 1.5 cups total. Put the lid on and set for 4 hours high or 6 hours on low. Add the bacon and taste for seasoning.
Substitutions
You can use ground bison, venison or turkey in place of the beef.
To make it spicier, increase the amount of cayenne.
If you want to make it less smoky, omit the liquid smoke. Use regular (not smoked) bacon and/or regular (not smoked) paprika.
Make ahead
The chili can be stored in the fridge for up to 5 days. Heat in a pot over medium heat.
Freezer instructions
Let the chili cool to room temperature, the transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge. Heat in a pot over medium heat.
Whole30 information
To make this Whole30 friendly, be sure to use compliant bacon. Omit the Worcestershire sauce and molasses and replace with 2 tablespoons coconut aminos.

Nutrition

Calories: 571kcalCarbohydrates: 18gProtein: 33gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 126mgSodium: 1087mgPotassium: 1221mgFiber: 5gSugar: 8gVitamin A: 2066IUVitamin C: 15mgCalcium: 109mgIron: 7mg
Keyword bacon chili, beef chili, paleo chili
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Reader Interactions

Comments

  1. Summer Yule says

    January 25, 2020 at 11:22 am

    5 stars
    Love this meal prep! I substituted about 1/2 cup of bacon and liver pate for the bacon in the chili and it turned out great. I’m definitely looking forward to my lunches this week. Thank you for the recipe inspiration 🙂

    Reply
    • Paleo Gluten Free Guy says

      January 27, 2020 at 1:48 pm

      Oh, that sounds so interesting! I love pate so I’ll have to try that next time. Glad you liked it. 🙂

      Reply
  2. STACEY CRAWFORD says

    May 30, 2019 at 2:48 pm

    5 stars
    This looks super hearty & tasty! I’m still laughing about the 70’s basement rug 🙂 . I conquer with your thoughts on smokey drinks (no thank you). But smokey meats or chili is a yes!!

    Reply
    • Paleo Gluten Free Guy says

      May 31, 2019 at 8:16 pm

      Glad to see someone else with such good taste. 😉

      Reply
5 from 2 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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