Bacon starts crackling in the Dutch oven, and a few minutes later its drippings give the onion a savory head start. Once the beef browns in that same pot, the kitchen smells less like an ordinary pot of chili and more like a cheeseburger taking shape. This cheesy bacon cheeseburger chili is hearty without needing a long ingredient list, and the tomato base gets a little tang from ketchup and yellow mustard.
I like how the bacon does two jobs here: it seasons the pot as it cooks, then goes back in at the end with the cheddar. That timing keeps its crisp edges from disappearing into the simmer. The beef and beans cook together in a thick, savory sauce, while the cheese melts into the hot chili just before serving. Each spoonful has a bit of beef, tomato, and bacon, with cheddar tying it all together.
Kitchen Note
Take the pot off the heat before stirring in the cheddar and bacon. The chili is hot enough to melt the cheese, and the bacon keeps more of its crisp texture when it doesn’t simmer in the sauce.
Save this cheesy bacon cheeseburger chili for a cozy dinner, with browned beef, tender beans, and cheddar melted right into the pot.
Why This Chili Tastes Like a Cheeseburger, Not a Bowl of Ketchup
Ketchup and yellow mustard are a small but deliberate part of the base. Ketchup brings a round, gently sweet tomato flavor, while mustard gives the sauce a sharper edge. Together, they point the crushed tomatoes toward classic cheeseburger flavors without asking the chili to taste like a condiment poured over beef.
Those flavors need time to settle into the rest of the pot. The ketchup and mustard go in with the tomatoes, broth, and beans, then simmer uncovered until the chili thickens. Stir occasionally and let the liquid reduce rather than covering the Dutch oven; the result should cling to the beef and beans instead of pooling thinly around them. The cheddar goes in only after that simmer, so its creamy richness finishes the chili rather than disappearing into the tomato base.
What Gives This Pot Its Bacon-and-Cheddar Character
- Bacon — It contributes both crisp pieces and the drippings used to cook the onion. Let it become crisp before transferring it to a paper towel-lined plate; if the bacon is still soft, it won’t have the same texture when stirred back in.
- Ground beef — The 85% lean blend brings enough fat for a rich, beefy base without leaving the pot overwhelmed with grease. Break it into small pieces as it cooks so the browned beef distributes through the chili instead of forming large clumps.
- Tomato paste and spices — Tomato paste deepens the tomato base, and the chili powder and cumin bring the familiar warm, savory chili flavor. Minced garlic and the spices only need a brief cook in the pot; keep stirring so the garlic doesn’t catch on the bottom.
- Crushed tomatoes and beef broth — Crushed tomatoes make a cohesive sauce, while broth loosens the base enough to simmer around the meat and beans. A standard canned option works well here; there’s no need for specialty tomatoes.
- Kidney beans — Draining and rinsing the beans keeps their canning liquid from thinning or clouding the chili. Fold them in with the liquid ingredients so they warm through as the sauce reduces.
- Sharp cheddar — Its pronounced flavor stands up to the beef and tomato base, and shredding it gives it a head start on melting. A block of sharp cheddar is a good choice when you want that distinct cheddar taste in each bowl.
Build the Chili in the Same Pot That Cooked the Bacon
Render the Bacon and Soften the Onion
Cook the chopped bacon in a 6-quart Dutch oven over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes. Transfer it to a paper towel-lined plate and leave 1 tablespoon of drippings in the pot. Add the diced onion and cook over medium heat, stirring now and then, until softened, about 5 minutes. If the pot looks dry, don’t add extra fat; the retained bacon drippings are meant to carry this step.
Brown the Beef Thoroughly
Add the ground beef and break it into small pieces as it cooks. Keep going until the beef is browned and reaches 160°F, which takes about 7 to 10 minutes. You should see the pink disappear and small browned bits forming in the pot. Drain excess fat if needed before adding the seasonings.
Wake Up the Garlic and Spices
Stir in the minced garlic, tomato paste, chili powder, cumin, kosher salt, and black pepper. Cook for about 1 minute, stirring so the paste and spices coat the beef evenly. The garlic should smell fragrant, not toasted or darkened. This brief cook brings out their aroma before the tomatoes and broth go in.
Simmer Until Thick, Then Finish with Cheese
Stir in the crushed tomatoes, beef broth, ketchup, yellow mustard, and drained kidney beans, then bring the pot to a simmer. Cook uncovered over low heat for 25 to 30 minutes, stirring occasionally, until the sauce has thickened and no longer looks watery around the edges. If it sticks to the bottom, lower the heat and stir more often. Remove the pot from the heat, then stir in the shredded cheddar and cooked bacon until the cheese melts.
Easy Swaps That Change the Bowl Without Losing Its Character
Leave Out the Kidney Beans
For a more beef-forward pot, omit the drained kidney beans and keep the other ingredients and simmer the same. The chili will have fewer soft, hearty bites and a more concentrated meat-and-tomato feel.
Use Mild Cheddar for a Softer Cheese Finish
Replace the sharp cheddar with the same amount of mild cheddar if you prefer a gentler cheese flavor. It still melts into the hot chili, but the finished pot will have less of cheddar’s tangy bite.
Make It Dairy-Free
Use shredded dairy-free cheddar-style cheese in place of the cheddar. Stir it in off the heat as you would regular cheddar; depending on the brand, it may melt less smoothly and give the chili a less creamy finish.
Storage and Reheating
- Refrigerator: Cool and refrigerate in shallow airtight containers within 2 hours. Keep leftovers for 3 to 4 days; the cheese may make the chilled chili thicker.
- Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator for more even reheating; the cheese texture may be slightly less smooth after freezing.
- Reheating: Warm gently in a saucepan over low heat, stirring often, until the chili reaches 165°F. Add a small splash of beef broth if it has thickened too much, and avoid a hard boil, which can make the cheese sauce greasy.
Questions That Come Up While This Chili Simmeres
Cheesy Bacon Cheeseburger Chili with Ground Beef
Ingredients
Equipment
Method
- Cook the bacon in a 6-quart Dutch oven over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; transfer it to a paper towel-lined plate and leave 1 tablespoon of drippings in the pot.
- Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add the ground beef and cook, breaking it into small pieces, until browned and it reaches 160°F, 7 to 10 minutes; drain excess fat if needed.
- Stir in the garlic, tomato paste, chili powder, cumin, salt, and pepper, and cook until fragrant, about 1 minute.
- Stir in the crushed tomatoes, beef broth, ketchup, mustard, and kidney beans, bring to a simmer, then cook uncovered over low heat, stirring occasionally, until thickened, 25 to 30 minutes.
- Remove the pot from the heat and stir in the cheddar and cooked bacon until the cheese melts.