Chipotle-Spiced Beef Chili with Smoky Bacon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty chili featuring thick-cut smoky bacon and ground beef simmered in a chipotle-spiced tomato broth, perfect for a cozy dinner. This american-inspired comfort food ready in about 65 minutes turns thick-cut bacon, pound ground beef, medium, diced yellow onion into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 420 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 slices thick-cut bacon
• 1 pound ground beef
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 peppers, chopped chipotle peppers in adobo
• 14 oz canned diced tomatoes
• 2 cups beef broth
• 1 can (15 oz), drained and rinsed kidney beans
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• for garnish sour cream
• for serving corn chips
• 1/2 cup, for garnish shredded cheddar cheese
• 2 tbsp, for garnish chopped fresh cilantro

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 6 slices thick-cut bacon, chopping them roughly, and cook for 5-6 minutes until crispy and browned, then remove bacon with a slotted spoon and set aside.
2. Step 2: In the same pot with rendered bacon fat, add 1 medium diced yellow onion and sauté for 4-5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 pound ground beef to the pot and cook over medium-high heat for 6-8 minutes, breaking it apart with a spoon until browned and no pink remains.
4. Step 4: Stir in 2 chopped chipotle peppers in adobo, 1 teaspoon cumin powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 2 minutes to toast the spices.
5. Step 5: Pour in 14 ounces canned diced tomatoes and 2 cups beef broth, scraping up any browned bits from the bottom. Bring to a simmer and cook uncovered for 20 minutes to thicken.
6. Step 6: Add 1 can (15 ounces) drained and rinsed kidney beans and the reserved crispy bacon. Simmer for an additional 10 minutes, stirring occasionally.
7. Step 7: Serve the chili hot topped with 1/2 cup shredded cheddar cheese, a dollop of sour cream, a handful of corn chips, and 2 tablespoons chopped fresh cilantro.