Soups, Stews & Chili

Bacon Maple Chili with Chili Flakes

By Clara ·
October 27, 2026

The bacon starts out quiet in the Dutch oven, then the edges turn crisp and the pot smells like a good start to dinner. I save some of that smoky bacon for the end and use the drippings to soften the onion and green pepper. That’s the foundation of this bacon maple chili with chili flakes: familiar beef chili, with a touch of maple and a gentle building heat.

The maple syrup doesn’t turn the pot sugary. It rounds out the chili powder and crushed red pepper flakes, while the crushed tomatoes and broth keep the texture hearty rather than sticky. I simmer the chili uncovered so it can thicken at its own pace, then stir the reserved bacon back in near the finish. The bowl lands savory first, with warmth and a subtle sweetness after.

This makes six servings in a 5-quart Dutch oven, and the leftovers keep the same rich tomato-and-beef character the next day.

Why Maple Works in a Chili With Bacon and Red Pepper

Maple syrup has a small but useful job here: it softens the sharp edges of the tomatoes and the heat from the red pepper flakes without covering up the savory ingredients. With the amount used, the finished chili should taste like chili, not like a sweet barbecue sauce. Pure maple syrup has a clear, woodsy sweetness that fits the browned beef and smoky bacon; pancake syrup can bring a different sweetness and texture.

The balance also depends on giving the spices a brief moment in the pot before adding the tomatoes and broth. Chili powder, cumin, smoked paprika, and red pepper flakes cook with the tomato paste for a minute, which lets their aromas bloom in the bacon and beef fat. Once the liquid goes in, the flavors have time to come together during the uncovered simmer. If you add the maple syrup at the very end instead, its sweetness can taste more separate from the rest of the chili.

The heat stays moderate rather than dominating the bowl. The crushed red pepper flakes bring a sharper warmth than the chili powder, while the maple rounds it out. That contrast is what makes this pot taste layered instead of simply hot or sweet.

The Bacon, Beef, and Tomato Choices That Shape This Chili

• Bacon — Regular sliced bacon gives the pot both crisp pieces and flavorful drippings for the vegetables. The bacon itself doesn’t need to be a specialty brand; what matters is cooking it until crisp and reserving it for the finish.
• Ground beef — The 85% lean blend gives you enough fat for browning and enough beef to make the chili hearty without leaving a greasy layer. Break it into small pieces as it cooks so you don’t end up with large clumps.
• Crushed tomatoes and tomato paste — The paste adds concentrated tomato flavor, while the canned crushed tomatoes provide the body of the chili. Use crushed tomatoes rather than a thinner tomato product if you want the same substantial texture.
• Pure maple syrup — Its clean sweetness suits the bacon and spice. Use pure maple syrup rather than pancake syrup; the latter has a different taste and may include added thickeners.
• Kidney beans — Drain and rinse the canned beans before they go into the pot. They’re already cooked, so they only need to warm through and simmer with the tomato mixture.
• Chili powder and crushed red pepper flakes — Chili powder gives the pot its broad, earthy chili character, while the flakes supply the sharper heat. Keep both for the intended balance, or leave out the flakes for a milder variation.

Building the Chili in the Same Pot as the Bacon

Render the Bacon Until Crisp

Cook the chopped bacon in a 5-quart Dutch oven over medium heat, stirring occasionally for 8–10 minutes. It’s ready when the pieces are crisp and the fat has rendered into the bottom of the pot. Transfer the bacon to a paper towel-lined plate, then pour off all but 1 tablespoon of the drippings. Don’t discard the reserved bacon; it goes back into the chili at the end.

Soften the Vegetables Before the Beef

Add the diced onion and green bell pepper to the bacon drippings and cook for 5–7 minutes, stirring occasionally, until softened. You’re looking for vegetables that have lost their raw firmness, not dark, browned edges. Stir in the minced garlic and cook for 30 seconds. Garlic cooks quickly, so keep it moving and add the beef right after.

Brown the Beef and Cook the Spices

Add the ground beef and break it into small pieces as it cooks for 6–8 minutes. It should be browned throughout and reach 160°F; use a food thermometer rather than judging by color alone. Stir in the chili powder, cumin, smoked paprika, red pepper flakes, salt, black pepper, and tomato paste. Cook that mixture for 1 minute, stirring so the paste and spices coat the meat rather than sitting in one spot.

Simmer Until Thick, Then Add the Bacon

Stir in the crushed tomatoes, beef broth, kidney beans, and maple syrup, then bring the chili to a boil. Reduce the heat to low and simmer uncovered for 30–40 minutes, stirring occasionally. The mixture should gradually thicken as it cooks; if it still looks loose, give it more time within that range rather than covering the pot. Crumble in the reserved bacon and simmer for 5 minutes before serving.

Simple Ways to Adjust This Pot of Bacon Maple Chili

Questions That Come Up With This Bacon Maple Chili

Bacon Maple Chili with Chili Flakes

Bacon maple chili simmers ground beef, kidney beans, and crushed tomatoes with maple syrup and red pepper flakes for a thick, smoky-sweet bowl with a little heat. It’s cooked in a 5-quart Dutch oven, with crisp bacon stirred in at the end.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 4 minutes mins

Total Time 1 hour hr 19 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 6 bacon slices, chopped
• 1 yellow onion medium, diced
• 1 green bell pepper medium, diced
• 3 cloves garlic minced
• 1 lb ground beef 85% lean
• 2 tbsp chili powder
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.5 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1 can (15 oz) kidney beans drained and rinsed
• 2 tbsp pure maple syrup

Equipment

• 1 5-quart Dutch oven

Method

 

1. Cook the bacon in a 5-quart Dutch oven over medium heat, stirring occasionally, for 8–10 minutes until crisp.
2. Transfer the bacon to a paper towel-lined plate.
3. Pour off all but 1 tablespoon of the bacon drippings.
4. Add the onion and bell pepper to the pot and cook for 5–7 minutes until softened, stirring occasionally.
5. Add the garlic and cook for 30 seconds.
6. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
7. Stir in the chili powder, cumin, smoked paprika, red pepper flakes, salt, pepper, and tomato paste; cook for 1 minute.
8. Stir in the crushed tomatoes, beef broth, kidney beans, and maple syrup.
9. Bring the chili to a boil, then reduce the heat to low.
10. Simmer uncovered for 30–40 minutes, stirring occasionally, until thickened.
11. Crumble the reserved bacon into the chili and simmer for 5 minutes.

Notes

For the best texture, crumble the reserved bacon into the chili just before its final 5-minute simmer. Refrigerate leftovers for up to 4 days; freezer-friendly for up to 3 months. For a lower-sodium option, use reduced-sodium beef broth and adjust the kosher salt to taste.