Savory Bacon & Beef Chili with Black Beans
This hearty chili recipe, inspired by a classic from the March 2003 issue of Cook's Illustrated Magazine, combines the rich flavors of bacon and tender beef with the creaminess of black beans. Each spoonful bursts with the warmth of spices, making it the perfect dish for chilly nights or gatherings with friends and family. It's even better when prepared a day ahead and reheated, allowing the flavors to meld beautifully. Optional toppings such as fresh lime, diced avocado, and crispy scallions add an extra layer of freshness and texture. Best of all, this chili freezes wonderfully, making it an excellent option for meal prep.
N/A
Servings
270
Calories
23
Ingredients
Ingredients
bacon
8 ounces (cut into 1/2-inch pieces (about 8 strips))
onions
2 medium (chopped fine (about 2 cups))
red bell pepper
1 (cut into 1/2-inch cubes)
garlic
2 tablespoons (minced)
chili powder
1/4 cup
ground cumin
1 tablespoon
ground coriander
2 teaspoons
red pepper flakes
1 teaspoon ((or to taste))
dried oregano
1 teaspoon
cayenne pepper
1/2 teaspoon ((or to taste))
ground beef
2 lbs (85% lean)
black beans
2 (16 ounce) cans (drained and rinsed)
diced tomatoes
1 (28 ounce) can (with juice)
tomato puree
1 (28 ounce) can
table salt
to taste
limes
2 (cut into wedges)
fresh tomato
1 (diced)
avocado
1 (diced)
scallion
1 (sliced)
red onion
1 (chopped)
cilantro leaf
1/2 cup (chopped)
sour cream
1 cup
shredded cheese
1 cup (Monterey Jack or Cheddar)
Instructions
1
Begin by heating a large heavy-bottomed nonreactive Dutch oven over medium heat. Add the chopped bacon and fry it, stirring frequently, for about 8 minutes or until browned and crisp.
2
Carefully pour off all but 2 tablespoons of bacon fat, ensuring the bacon remains in the pot.
3
In the same pot, add the chopped onions, diced red bell pepper, minced garlic, chili powder, ground cumin, ground coriander, red pepper flakes, dried oregano, and cayenne pepper. Cook this mixture, stirring occasionally, until the vegetables are softened and lightly browned, approximately 10 minutes.
4
Next, raise the heat to medium-high and add half of the ground beef. Break up the pieces with a wooden spoon and cook until the beef is no longer pink and starts to brown, about 3 to 4 minutes.
5
Add the remaining ground beef to the pot, and cook it similarly, breaking it apart until no longer pink, for another 3 to 4 minutes.
6
Now it's time to add the drained and rinsed black beans, diced tomatoes (with their juice), tomato puree, and 1/2 teaspoon of salt. Stir everything together and bring the mixture to a boil.
7
Once boiling, reduce the heat to low, cover the pot, and let the chili simmer for 1 hour, stirring occasionally. After the first hour, remove the lid and continue to simmer for an additional hour, stirring periodically. If the chili begins to stick to the bottom, stir in 1/2 cup of water to loosen it up.
8
Continue simmering until the beef is tender and the chili has thickened into a dark, rich consistency. Taste and adjust the seasoning with additional salt as needed.
9
Serve the chili hot, garnished with a wedge of lime and your choice of condiments for a flavorful finish.
Nutrition Information
18g
Fat
14g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main proteins used in this chili recipe?
The recipe uses 2 lbs of 85% lean ground beef and 8 ounces of bacon cut into 1/2-inch pieces.
What type of beans are included in the Savory Bacon & Beef Chili?
This recipe specifically calls for two 16-ounce cans of black beans, drained and rinsed.
Can this chili be made in advance?
Yes, it is even better when prepared a day ahead and reheated, as this allows the flavors to meld beautifully.
Is this chili recipe freezer-friendly?
Absolutely, this chili freezes wonderfully, making it an excellent option for meal prep.
What kind of pot is best for cooking this chili?
A large heavy-bottomed nonreactive Dutch oven is recommended for the best results.
How long does the chili need to simmer in total?
The chili should simmer for a total of two hours: one hour covered and another hour uncovered.
What spices give this chili its flavor profile?
The flavor comes from a blend of chili powder, ground cumin, ground coriander, red pepper flakes, dried oregano, and cayenne pepper.
How do I prevent the chili from sticking to the bottom of the pot?
If the chili begins to stick during the simmering process, you can stir in 1/2 cup of water to loosen it up.
What should I do with the bacon fat after frying?
You should pour off all but 2 tablespoons of the bacon fat before adding the vegetables and spices.
Why is the ground beef added in two stages?
The beef is added in two batches to ensure it browns properly and cooks through without overcrowding the pot.
What are the recommended toppings for this dish?
Optional toppings include fresh lime wedges, diced avocado, sliced scallions, diced fresh tomato, red onion, cilantro, sour cream, and shredded Monterey Jack or Cheddar cheese.
How many calories are in one serving of this chili?
Each serving contains approximately 270 calories.
What is the protein content per serving?
There are 20 grams of protein per serving in this chili recipe.
How much fat is in a single serving?
The fat content is 18 grams per serving.
What is the carbohydrate count per serving?
There are 14 grams of carbohydrates in each serving.
What was the inspiration for this recipe?
This recipe was inspired by a classic chili featured in the March 2003 issue of Cook's Illustrated Magazine.
What type of tomatoes are used in the base?
The recipe calls for one 28-ounce can of diced tomatoes (with juice) and one 28-ounce can of tomato puree.
How much garlic is required?
The recipe uses 2 tablespoons of minced garlic.
How do I know when the beef is ready during the initial cooking phase?
The beef is ready when it is no longer pink and starts to brown, which typically takes 3 to 4 minutes per batch.
Can I adjust the heat level of this chili?
Yes, you can adjust the amounts of red pepper flakes and cayenne pepper to suit your personal taste preferences.
What consistency should the finished chili have?
The chili should be simmered until it has thickened into a dark, rich consistency.
What vegetables are sautéed as the base?
The base consists of 2 medium chopped onions and 1 red bell pepper cut into 1/2-inch cubes.
Is lime juice added to the pot during cooking?
No, lime is served as wedges on the side to be squeezed over the hot chili just before eating.
How much chili powder is used?
The recipe calls for 1/4 cup of chili powder.
What type of cheese goes best with this chili?
Shredded Monterey Jack or Cheddar cheese are recommended toppings.
How should the bacon be prepared?
The bacon should be cut into 1/2-inch pieces (approximately 8 strips) and fried until browned and crisp.
Is there any salt in the recipe?
Yes, 1/2 teaspoon of salt is added with the tomatoes, and you can adjust with more salt to taste at the end.
Can I use light sour cream as a topping?
Yes, you can use any variety of sour cream as a condiment for a flavorful finish.
What gives the chili its herbal note?
One teaspoon of dried oregano is included in the spice mix to provide an herbal flavor.
Is this a good recipe for a family gathering?
Yes, it is described as a hearty dish perfect for gatherings with friends and family.