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Cheesy Bacon Cheeseburger Chili with Ground Beef

Cheesy bacon cheeseburger chili with ground beef simmers in a Dutch oven until thick, then gets finished with melted sharp cheddar and crisp bacon. Tomato, ketchup, and mustard bring classic cheeseburger flavor to this hearty one-pot dinner.
Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560

Ingredients
  

  • 6 bacon slices, chopped
  • 1 yellow onion medium, diced
  • 2 lb ground beef 85% lean
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth
  • 0.33 cup ketchup
  • 1 tbsp yellow mustard
  • 1 can (15 oz) kidney beans drained and rinsed
  • 8 oz sharp cheddar cheese shredded

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. 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.
  2. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
  3. 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.
  4. Stir in the garlic, tomato paste, chili powder, cumin, salt, and pepper, and cook until fragrant, about 1 minute.
  5. 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.
  6. 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.