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Black Bean Chili

Black Bean Chili

Bacon-Studded Black Bean Chili

When smoky bacon meets beef and black beans in a fragrant tomato base, you get the kind of chili that disappears from the pot before you know it. The bacon renders its fat right into the cooking liquid, giving every spoonful an extra layer of richness that store-bought chili powder just can't match.

AmericanDinnerSoupComfort FoodQuick MealsOne PotBeefFallWinter
Prep15 min
Cook35 min
Total50 min
Servings6
Difficultyeasy

Ingredients

  • 3 slicethick-cut bacon, diced
  • 1 mediumyellow onion, chopped
  • 3 clovefresh garlic cloves, chopped
  • 1 lbground beef, 80/20 blend preferred
  • 3 dashesWorcestershire sauce
  • 1 tspground cumin
  • 1 tspchili powder
  • 1 tspdried oregano
  • 1 can (16-ounce)crushed tomatoes
  • 1 can (16-ounce)black beans, drained and rinsed

Toppings

  • sour cream
  • sharp cheddar cheese, freshly grated

Instructions

  1. Drop the diced bacon into a heavy-bottomed stockpot and set it over medium heat. Let it cook without stirring for the first few minutes — you want those edges to get properly crispy. Once the bacon is golden and has rendered plenty of fat, toss in the onions and garlic. Cook everything together until the onions turn soft and fragrant, about 5 minutes. Push this mixture to one side of the pot, add the ground beef to the empty space, and break it up as it browns. Once the beef is cooked through with no pink remaining, drain off the excess grease and return the pot to medium heat.
  2. Sprinkle in the Worcestershire, cumin, chili powder, and oregano, stirring everything together so the spices coat the meat mixture evenly. Pour in the crushed tomatoes and black beans, then bring the whole pot to a gentle simmer. Once it's bubbling softly, dial the heat down to low and let it cook uncovered for 20 minutes, stirring occasionally. The chili should thicken slightly and develop a deep, melded flavor.
    ⏱ 20 min
  3. Ladle the chili into bowls and let everyone top their own with dollops of sour cream and handfuls of sharp cheddar. The cool sour cream cuts through the heat while the cheese melts into creamy pockets throughout each bite.