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Beef Chili with Bacon and Black Beans

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 30 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

Beef Chili with Bacon and Black Beans
  • 4 slices of bacon, cut into small bits
  • 1 medium onion, diced
  • ½ red bell pepper, diced
  • 2 tbsp chili powder
  • ½ tbsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp crushed red pepper flakes
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper
  • 1 lb 85% lean ground beef
  • 3 cloves of garlic, minced
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can tomato puree
  • 1 (15 oz) can black beans, drained & rinsed
  • Sea salt and freshly cracked pepper, to taste
Toppings:
  • Lime wedges
  • sour cream
  • Cheddar cheese, shredded
  • fresh cilantro, chopped
  • green onions, sliced

Instructions

    Cup of Yum
  1. Cook the bacon bits in a large Dutch oven over medium heat and cook, stirring often, until browned, about 8 minutes. Remove all but 1 tablespoon of bacon grease and leave the bacon in the Dutch oven.
  2. Add the onion, bell pepper, chili powder, cumin, coriander, oregano, crushed pepper flakes, and cayenne and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
  3. Increase the heat to medium-high heat and add half the ground beef. Cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.
  4. Add the remaining ground beef along with the minced garlic and cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.  
  5. Add the diced tomatoes, tomato puree, black beans, and season with a bit of sea salt and freshly cracked pepper, to taste; stir until well combined. Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1 hour.
  6. Remove the cover and continue to simmer for 1 hour longer, stirring occasionally, until the beef is tender and the chili is dark, rich, and slightly thickened. Taste and season with sea salt and freshly cracked pepper, if needed.
  7. Side Note: If the chili begins to stick on the bottom of the pot during the second hour of cooking, stir in 1/2 cup water and continue to simmer.