Corn & Cheese Chili

No ground beef here, but you won’t miss it. This chili gets its backbone from crispy bacon, two kinds of kidney beans (light and dark), and a generous amount of corn. The bacon fat becomes the cooking base, and that smoky rendered flavor carries through the entire pot.

The technique of draining the canned vegetables and reducing their liquids with onion and green pepper is what makes this chili taste like it simmered for hours. That concentrated vegetable broth adds depth that just dumping everything in a pot together can’t match.

Sharp cheddar gets stirred in right at the end while the chili is still screaming hot, melting into thick, cheesy strings throughout. The crispy bacon goes back in at the same time so it stays crunchy.

Kitchen Tips

• Reduce the vegetable liquids by half before adding the solids. This step concentrates flavor and prevents a watery chili.
• Stir the cheese in off the heat or on very low. Too much direct heat makes cheddar clump and turn grainy instead of melting smoothly.
• This chili thickens as it sits. If reheating the next day, add a splash of water or broth to loosen it back up.

Variations

• Add diced jalapeno or a can of green chiles for more heat.
• Use smoked cheddar or pepper jack instead of sharp cheddar for a different cheese profile.
• Top with sour cream, sliced scallions, and extra crumbled bacon for a loaded bowl.