Smoky Bacon Chili

5 from 2 votes

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!

Prep Time35

Cook Time50

Total Time1 25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 571kcal

Author: Don Baiocchi

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