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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
Cook Time 1 hour 4 minutes
Total Time 1 hour 19 minutes
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.