Beef & Bacon Chili

Beef and bacon chili leans on a single, decisive move that puts most weeknight chilis to shame: rendering chopped bacon first and using the leftover drippings to brown the ground beef. That smoky pork fat carries through every spoonful of the finished pot, giving the chili a depth most ground-beef versions just can’t reach.

The rest is straightforward. Pinto beans go in straight from the can with their liquid (more body, no rinsing needed), picante sauce brings a quick layer of acid and salsa flavor, and chili powder plus cumin handle the seasoning. A 20-minute simmer is enough to marry the flavors without breaking down the beans into mush.

The optional toppings are non-optional in spirit. Sour cream cools the heat, sharp cheddar melts into the chili in glorious strands, and a sprinkle of cilantro brightens the whole bowl.

Pro Tips

• Render the bacon over medium-low heat. High heat scorches the bits before the fat fully renders, leaving you with bitter drippings.
• Don’t drain off all the bacon fat. A tablespoon left in the pan is what flavors the beef.
• Use whole canned tomatoes and crush them by hand. Better texture than pre-chopped, which can taste tinny.
• Make this a day ahead. The flavor improves overnight as the chili powder and cumin marry into the broth.

Variations

• Swap pinto beans for black beans for an earthier flavor.
• Add a chopped chipotle in adobo for a smoky, deeper heat.
• Serve over cornbread or stuff into baked potatoes for a heartier meal.