Beef Chili Con Bacon

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  • 5 strips bacon, cut into 1/2 inch pieces
  • 1 medium white onion, chopped
  • 3 garlic cloves, minced
  • 2 rounded tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 pound ground beef
  • 15 ounce can red kidney beans, drained and rinsed
  • 14 ounce can tomato puree
  • 14 ounce can diced tomatoes


  1. Heat a medium heavy bottomed pan over medium heat. Add bacon and cook until crispy. Drain all but 1 tablespoon of bacon grease.
  2. Leave the bacon in the pan. Add the onion, garlic and spices. Cook until the onions start to soften and brown slightly, about 10 minutes.
  3. Increase the heat to medium-high. Add the beef, breaking it up. Continue to cook the beef until there is no pink.
  4. Add the beans, tomato puree and diced tomatoes. Bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
  5. Remove the lid and continue to simmer for another 1 hour, until dark, rich and thickened slightly.

Enjoy with a cold beer and Packer domination.

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