Best 20 Bacon Chili Recipes

SLOW-COOKER BACON CHILI

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker.
• Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.

BEEF CHILI WITH BACON & BLACK BEANS

Steps:

• Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
• Pour off all but 2 tablespoons fat, leaving bacon in pot.
• Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
• Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
• Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
• Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
• Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
• Adjust seasoning with additional salt.
• Serve with lime wedges and condiments if desired.

SMOKY BEEF AND BACON CHILI

Steps:

• Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
• Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
• Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.

HONEY BOURBON GLAZED SMOKED SPARERIBS, WITH BEER BACON BBQ SAUCE AND SOUTHWESTERN GREEN CHILI MAC 'N' CHEESE

Steps:

• For the honey bourbon glaze: Pour the bourbon into a saucepan over low heat; ignite bourbon to burn off the alcohol for about 5 minutes. Add the honey and brown sugar and whisk to thicken. Simmer for another 3 minutes, then remove from heat. Pour glaze into a small bowl and set aside.
• For the beer bacon bbq sauce: Heat a large pot on high heat, then add the butter and let it melt for 1 to 2 minutes. Reduce heat to medium. Add the onions and garlic. Saute until translucent. Add the beer and bacon and cook for 8 to 10 minutes. Add the apple cider vinegar and reduce by a quarter, then add ketchup, molasses, granulated sugar, brisket drippings, chili powder, Worcestershire, salt and pepper and cook on low heat for 30 to 45 minutes, stirring occasionally. Let cool for 10 minutes, then puree in a blender until smooth, and season with salt and pepper to taste.
• For the ribs: Whisk together the salt, pepper, chile powder and garlic powder in a small bowl. Drizzle a little canola oil over the ribs, front and back, then rub the oil in. Holding your hand high, season both sides of the ribs with rub. Be sure to get an even coating on both sides, along with the sides of the ribs.
• Soak 5 to 6 paper towels with canola oil, then open the smoker lid and place soaked paper towels in the smoker with 1 chunk hickory, 2 small chunks apple wood and a few handfuls charcoal. Light the paper towels. Let the coals burn down for 20 to 30 minutes. Add a couple more chunks hickory, apple and charcoal, then let smoker come up to 250 degrees F. Place a small pan of water on smoker rack, then place ribs in smoker. Let cook 30 to 40 minutes.
• Add another chunk of each wood and more charcoal; repeat this process every 30 to 45 minutes. At 2 hours into the cooking process, spritz ribs with apple cider vinegar, then spritz every 30 minutes until the third hour of cooking. At the third hour, wrap the ribs in foil and place back on the smoker. At the 4 1/2-hour mark, take the ribs out of foil and glaze with the honey bourbon. Let glaze set in for 20 to 30 minutes in the smoker meat-side up. Let ribs rest for 10 to 15 minutes, then slice. Drizzle ribs with Beer Bacon BBQ sauce and toss. Garnish the ribs with sliced scallions.
• For the Southwestern Green Chili Mac 'n' Cheese: Meanwhile, heat four cups half-and-half to a gentle boil in a medium-large saucepot. Add the garlic, chipotle sauce, cumin, seafood seasoning and thyme, then add the American cheese, whisking until smooth and melted. Fold in the pasta and green chiles and heat through until lightly bubbly. Add the shredded jack, Cheddar and Gouda. If the pasta is too thick, add in another cup or two of half-and-half to smooth it out. Season to taste with salt and fresh ground pepper. Garnish with toasted buttered breadcrumbs and a sprinkle of Korean chile flakes.
• If you prefer baked mac 'n' cheese, place pasta into a casserole dish, sprinkle a handful of extra Cheddar and jack cheeses on top and bake at 350 degrees F until browned and bubbly, about 30 minutes.

CHILI DOG BACON CHEESEBURGERS AND FIERY FRIES

Steps:

• Preheat broiler to high.
• Place bacon on slotted broiler pan. Cook bacon 10 inches from the heat and cook 3 to 4 minutes on each side until crisp then adjust oven to bake setting for temperature recommended on fries packaging.
• While bacon cooks, make the burgers. Preheat a large nonstick skillet over medium high heat. Mix beef with diced dogs, chili powder, grill seasoning, Worcestershire, 1 teaspoon of hot sauce and ketchup. Form 4 large patties. Add a drizzle of oil, 1 turn of the pan and add the patties. Cook burgers 6 minutes on each side, then top with 2 slices bacon and 1 slice of cheddar, each. Turn pan off, cover with loose foil tent and let cheese melt, 1 to 2 minutes.
• While the burgers cook, add fries to oven and cook until extra-crisp. Remove from oven. Place butter, 1 tablespoon hot sauce and garlic in a small dish and microwave on high 20 seconds then transfer fries to a large bowl. Toss fries with garlic-hot sauce butter and chives and season with salt, to taste.
• Slather chili sauce on the tops of split keiser rolls. Place bacon chili-cheese burgers on bun bottoms and top each burger with lettuce, cilantro, and lime juice. Set bun tops in place. Pile fries alongside and serve.

CHILI PEPPER, CORN, AND BACON QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
• Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
• Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
• Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
• Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

BACON GREEN CHILI QUICHE

Steps:

• Preheat oven to 400°F
• Preback prepared pie crust 5 minutes or until golden brown.
• Sprinkle crumbled bacon, then chilies and green onion over crust.
• Combine cheeses and sprinkle over bacon, chilies and onions.
• Beat half and half and eggs in separate bowl.
• Salt and pepper to taste.
• Pour egg/half and half mixture into crust.
• Bake quiche until knife inserted into center comes out clean, about 45 minutes.
• Let quiche rest 5 minutes before cutting.

BACON CHILI CHEESEBURGER MEATLOAF

Steps:

• Cook and stir bacon in a large skillet over medium heat until bacon is translucent and beginning to brown, about 5 minutes; stir in onion and continue cooking and stirring until bacon is browned and sweet onion is translucent, about 5 more minutes.
• Mix 1/2 cup ketchup, 2 tablespoons chili powder, 2 tablespoons ancho chile powder, 1 tablespoon Worcestershire sauce, cumin, salt, black pepper, and garlic powder in a large bowl. Mix in ground sirloin, bacon-onion mixture, Cheddar cheese, pepper jack cheese, eggs, and bread crumbs until thoroughly combined. Form the mixture into a loaf shape and refrigerate 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil and spray the foil with cooking spray.
• Place loaf into the prepared baking dish. Mix 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, and 1 teaspoon ground ancho chile in a bowl. Spread the mixture over the loaf.
• Bake in the preheated oven until the loaf is no longer pink inside and the juices run clear, 1 hour and 5 minutes to 1 hour and 15 minutes. An instant-read meat thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C).

BEEF AND BACON CHILI

Steps:

• Optional toppings: sour cream, shredded cheddar cheese, chopped onion, chopped cilantro. In a large saucepan, cook bacon over medium-low heat, stirring frequently, until crisp. Remove to paper towels with slotted spoon. Pour off all but about 1 tablespoon of the drippings. In drippings, brown ground beef with onion and green pepper; drain. Add reserved bacon and remaining ingredients except optional toppings; mix well. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Ladle into bowls, top as desired, and serve with additional picante sauce.

SMOKY PORK, BACON AND WHITE BEAN CHILI FROM SMITHFIELD®

Steps:

• Cook bacon over medium-high heat in large saucepan until crisp. Use slotted spoon to remove bacon from pan; drain.
• Add pork cubes and onion to bacon grease; saute until onions are crisp-tender. Stir in chili powder and paprika.
• Add tomatoes (with juices) and water to pan. Bring to a boil; reduce heat and simmer until pork is tender, stirring occasionally, about 40 minutes.
• Stir beans and 2/3 of bacon into chili. Cook and stir until heated through, about 10 minutes. Add salt to taste.
• Serve chili garnished with remaining bacon, sour cream and green onions.

PINK'S BACON-CHILI-CHEESE DOG

Steps:

• Spread mustard on a warm, soft hot dog bun. Place cheese on the bun, followed by the hot dog. Top with chili, bacon, tomatoes and onions.

BACON CHEESEBURGER CHILI MAC AND CHEESE

Steps:

• Preheat broiler to 350F Sauté onion and mushroom for 3 minutes in olive oil. Then add beef. Once beef is fully cooked, combine beef stock and chili seasoning and then pour over meat. Simmer for 10 minutes then add noodles to meat and toss. Pour meat/noodle mix into a casserole dish. Sprinkle bacon pieces over top and then sprinkle cheese over that. Broil for 10 minutes or until cheese is browned. Make Healthier: ✔ Use extra lean ground beef ✔ Use ¼ lb. of bacon ✔ Use whole grain pasta ✔ Use low-fat cheese blend

BACON-CHILI BEEF STEW

Steps:

• In 4-quart saucepan, cook bacon over medium heat 3 to 4 minutes, stirring frequently, until cooked but not crisp. Drain all but 2 tablespoons bacon fat from saucepan.
• Add beef and onion to bacon; sprinkle with seasoned salt and pepper. Cook 4 to 6 minutes, stirring frequently, until beef is beginning to brown and onion is tender.
• Stir in tomatoes, gravy and chili sauce. Heat to boiling. Add potatoes and carrots. Cover; cook over medium-low heat 50 to 60 minutes, stirring occasionally, until beef is tender.
• Stir in corn. Cook uncovered 10 to 15 minutes longer, stirring occasionally, until corn is tender.

CHILI BACON NACHOS FOR TWO

Steps:

• Preheat the oven to 350 degrees.
• For The Chips: Cut each tortilla into quarters. Heat the oil in a skillet on medium heat. The oil should be about 1/2 inch deep in the skillet. Place about 8 to 10 of the tortilla quarters in the hot oil at a time. Turn the tortilla chips as they cook so each side is golden brown.
• When the chips are golden brown on both sides, remove them from the skillet and lay them on a plate over a paper towel to absorb the excess oil. Repeat with the remaining tortillas; set aside.
• For The Bacon Guacamole: In a small bowl, add the avocado, 1 tablespoon of the red onions (reserving the other 2 tablespoons for the nachos), 1 tablespoon salsa (reserving 3 tablespoons to serve with the nachos), 1 tablespoon of the crumbled bacon (reserving 2 tablespoons for the nachos) and the juice from 1 quarter of the lime (reserving the other 2 quarters for garnish).
• Mix the guacamole ingredients using a spoon so that the avocado is broken into small chunks (rather than smashing up the avocado with a fork). Then salt and pepper to taste and top with additional crumbled bacon.
• For The Nachos: Add the chips to an oven-proof plate or skillet. Top the chips with the chili, shredded cheese, sliced jalapeno, remaining diced onions and the remaining crumbled bacon.
• Bake in a preheated oven until the cheese is melted, about 6 - 8 minutes.
• Top the warm nachos with the diced tomatoes and serve them with side dishes of sour cream, the remaining salsa and the bacon guacamole.
• Garnish with the remaining lime wedges.

RED CHILI FRIED HOMINY IN BACON GREASE

Steps:

• 1. Using a cast iron skillet heat bacon grease or butter.
• 2. Drain Hominy from all liquid, place in bacon grease or butter. Add all spices, fry for approximately 20 minutes till slightly crispy uncovered, lifting and turning with a spatula...Serve Hot with a sprinkle of lime juice OPT

GREEN CHILI, BACON AND VODKA CREAM SAUCE

Steps:

• To roast the peppers: Toss the poblano peppers with some olive oil and then roast them on an open flame until the skin is burnt. Let cool. Peel the skin and remove the seeds.
• Combine the bacon and olive oil in a medium stockpot. Cook over low heat until the bacon fat has liquefied (rendered). Add the onion, garlic and jalapeno and cook until soft. Add salt and pepper to taste. Add the vodka and cook until the liquid is reduced by 1/2. Add the cream and simmer until reduced by 1/4. Add the roasted poblano peppers and simmer with the cream for 5 minutes. Finally, add the cilantro and use a hand-held immersion blender to puree the mixture. Let cool before serving. Great with pasta, tacos and burgers.

BACON CHILI BURRITO DOGS

Steps:

• Place all ingredients on a flour tortilla in the order listed.
• Begin rolling-up tightly, folding top and bottom in and over the ingredients to form a sealed envelope.

BACON-BISON CHILI

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 7 minutes. Drain bacon slices on paper towels; retain grease in the skillet.
• Heat olive oil in a large pot over medium heat. Add ground buffalo and vinegar. Cook and stir until browned, 5 to 7 minutes. Add the bacon.
• Put onions in the skillet with the reserved bacon grease. Cook patiently over medium-low heat until deeply browned, 20 to 30 minutes.
• Stir crushed tomatoes, diced tomatoes, and garlic cloves into the pot with the buffalo and bacon. Add the browned onions, pinto beans, red pepper flakes, salt, sage, fennel seeds, and cumin. Stir regularly over low heat until flavors have combined, about 1 hour.

BEEF ROAST WITH BACON-GREEN CHILI GRAVY

Steps:

• 1. Cook bacon in 12-inch nonstick skillet over medium heat. Cook until brown and crisp: remove to paper towel.
• 2. Sprinkle roast with garlic pepper. Cook beef in bacon fat over medium heat for 5 to 6 minutes turning until brown on both sides.
• 3. Spray a 4 to 5 quart slow-cooker. Place beef in cooker. Top with bacon and carrots. Mix green chilies, broth, chili sauce, and flour in small bowl; pour over beef.
• 4. Cover and cook on low heat setting for 10 to 12 hours.
• 5. Place beef on platter. Stir gravy in cooker and serve with beef.

QUICK BEEF-&-BACON CHILI & BEANS

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic, onions, bell pepper and bacon, and saute until onions are translucent and bacon begins to color slightly, 2 to 3 minutes.
• Add beef and saute, stirring to break up meat into fine particles, until evenly browned, 7 to 10 minutes.
• Add chili powder, cayenne and cumin and saute 1 minute more.
• Add remaining ingredients, except garnishes, bring to a boil and continue simmering until thick, about 20 minutes.
• Serve in individual bowls garnished with cheese, onion, and sour cream.