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.
Notes
For the smoothest finish, shred the cheddar yourself so it melts evenly. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 3 months. For a gluten-free option, check that the broth and condiments are labeled gluten-free.
