Beef & Bacon Chili

  • Serving Size4


    • 1 lb grass-fed ground beef 
    • 1/2 lb Italian sausage, casings removed
    • 4 slices of nitrate free bacon (no sugar added)
    • 1 (28 oz) cans diced tomatoes with juice
    • 3 oz of tomato paste
    • 1/2 large yellow onion, chopped
    • 1/2 red bell pepper, seeded and chopped
    • 2 c beef stock (use bone broth for an even richer taste)
    • 1/2 T garlic, minced
    • 3/4 T dried oregano
    • 1/2 T ground cumin
    • 1/2 T paprika
    • 1/2 tsp dried basil
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp salt
    • 1/2 tsp ground black pepper
    • 1/2 tsp cayenne pepper, to taste



    Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.


    In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.


    To the stock pot, add in the diced tomatoes, tomato paste, and beef stock. Season with garlic, oregano, cumin, paprika, basil, garlic powder, onion powder, salt, pepper, and cayenne. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.


    After 2 hours, taste, and adjust salt, pepper, and other spices if necessary. The longer the chili simmers, the better it will taste.


    Remove from heat and serve, or refrigerate, and serve the next day. Serve with onions and crumbled bacon or whatever chili toppings you prefer!

    Recipe adapted from:

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