Smoky Bacon-Fried Cabbage and Beef Chili

Why You’ll Love This Recipe

• Hearty and filling: ground beef, beans, and cabbage make a stick-to-your-ribs one-pot meal.
• Big smoky flavor: bacon and its drippings give the cabbage and chili a rustic, campfire-style depth.
• Budget-friendly: uses humble ingredients that stretch into a generous pot of dinner and leftovers.
• Flexible: easy to spice up, tone down, or tweak with what you have in your pantry.

Grocery List

• Produce: 1 small green cabbage, 1 large yellow onion, 1 green bell pepper, 3 cloves garlic, green onions (for garnish, optional)
• Dairy: Shredded cheddar cheese (optional), sour cream (optional)
• Pantry: Thick-cut bacon, ground beef, tomato paste, 1 (28 oz) can crushed tomatoes, 2 (15 oz) cans kidney or pinto beans, low-sodium beef broth, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, apple cider vinegar, hot sauce (optional)

Full Ingredients

For the Chili with Bacon-Fried Cabbage

• 6 slices thick-cut bacon, chopped (about 6 oz)
• 1 small green cabbage (about 1 1/2 lb), core removed and chopped into bite-size pieces (about 6 cups loosely packed)
• 1 1/2 lb ground beef (80–90% lean)
• 1 large yellow onion, diced (about 1 1/2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 2 (15 oz) cans kidney or pinto beans, drained and rinsed
• 2 cups low-sodium beef broth (or water plus 1 beef bouillon cube)
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp apple cider vinegar (balances and brightens at the end)
• Optional: 1 tsp sugar, if your tomatoes are very acidic

Optional Toppings (Highly Recommended)

• 1–1 1/2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 2–3 green onions, thinly sliced
• Hot sauce or extra chili flakes, to taste
• Crusty bread or cornbread, for serving

Step-by-Step Instructions

Step 1: Prep the vegetables and ingredients

Start by getting all your ingredients ready. Chop the bacon into small pieces. Remove the tough core from the cabbage, then chop the leaves into bite-size chunks (they will shrink as they cook). Dice the onion and bell pepper, and mince the garlic. Open and drain the beans, and measure out your spices, tomato paste, and broth. Having everything ready makes the cooking flow easily.

Step 2: Crisp the bacon

Place a large heavy-bottomed pot or Dutch oven (at least 5-quart capacity) over medium heat. Add the chopped bacon in a single layer. Cook, stirring occasionally, for 8–10 minutes, until the bacon is browned and crisp and has rendered plenty of fat. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving 2–3 tablespoons of bacon drippings in the pot. If there is more than that, carefully spoon off the excess and save it for another use, or leave a bit more for extra smoky richness.

Step 3: Fry the cabbage in bacon drippings

Increase the heat slightly to medium-high. Add the chopped cabbage to the hot bacon drippings in the pot. At first it will look like too much cabbage, but it will wilt down. Season with a pinch of salt and pepper. Cook, stirring every minute or so, for 8–10 minutes, until the cabbage is softened, glossy from the drippings, and has a few browned, caramelized edges. This step builds the smoky, rustic flavor that makes this chili special. Transfer the bacon-fried cabbage to a bowl and set aside.

Step 4: Brown the beef and soften the aromatics

Return the pot to medium-high heat. If the bottom looks dry, add 1–2 teaspoons of the reserved bacon fat or a drizzle of oil. Add the ground beef, breaking it up with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until the meat is well browned and no pink remains. If there is a large amount of fat in the pot, spoon off most of it, leaving about 1–2 tablespoons for flavor.

Add the diced onion and bell pepper to the browned beef. Cook for 5–7 minutes, stirring frequently, until the vegetables are soft and starting to turn golden at the edges. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to let it burn.

Step 5: Toast the spices and build the base

Stir in the tomato paste, coating the beef and vegetables. Cook the tomato paste for 1–2 minutes, stirring constantly, until it darkens slightly in color; this step deepens its flavor and removes any raw taste. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and another pinch of salt and pepper. Toast the spices with the meat and vegetables for about 30 seconds to bring out their aroma.

Pour in the crushed tomatoes and beef broth, stirring well and scraping along the bottom of the pot to release any browned bits (those browned bits add a lot of flavor). Add the drained beans and all of the bacon-fried cabbage. Stir to combine everything into a thick, hearty mixture.

Step 6: Simmer until thick and flavorful

Bring the chili up to a gentle boil over medium-high heat, then reduce the heat to low or medium-low to maintain a steady simmer. Simmer uncovered for 25–30 minutes, stirring every few minutes to prevent sticking. The chili will thicken and the cabbage will become very tender, almost melting into the sauce while still leaving some rustic texture.

Taste the chili during the last 5–10 minutes. Add the apple cider vinegar to brighten the flavors, and, if desired, the optional teaspoon of sugar to balance acidity. Season with additional salt and pepper as needed, tasting and adjusting until it is bold and well-rounded. Stir in most of the crisped bacon, reserving a small handful for garnish.

Step 7: Serve and garnish

Once the chili is thick, rich, and bubbling, turn off the heat and let it sit for 5 minutes to settle. Ladle into warm bowls. Top each serving with a sprinkle of the reserved bacon, shredded cheddar cheese, a dollop of sour cream, and a handful of sliced green onions, if you like. Add hot sauce or extra chili flakes for a spicier kick. Serve with cornbread or crusty bread for a complete, cozy meal.

Pro Tips

• Control the richness: You can adjust how hearty this chili is by how much bacon fat you leave in the pot. For a lighter version, drain more fat after cooking the bacon and beef.
• Brown for flavor: Take your time browning both the bacon and the beef. Deep browning (not burning) gives you the most savory, complex flavor in the finished chili.
• Cut the cabbage evenly: Aim for small, bite-size pieces so the cabbage cooks evenly and blends well with the beans and beef instead of forming long strands.
• Adjust the thickness: If the chili is too thick for your liking, stir in an extra 1/2–1 cup of broth or water at the end. If it is too thin, keep simmering uncovered until it reaches your ideal consistency.
• Next-day magic: Like most chilis, this one tastes even better the next day after the flavors have had time to meld. It is perfect for making ahead.

Variations

• Spicier version: Add 1–2 minced jalapeños with the onion and bell pepper, and/or stir in 1–2 chopped chipotle peppers in adobo with the tomato paste for a deeper smoky heat.
• Lighter turkey chili: Swap the ground beef for 1 1/2 lb ground turkey (preferably 93% lean). Keep the bacon for flavor, or reduce to 4 slices if you want it even lighter.
• Bean-heavy budget chili: Use only 1 lb ground beef and add an extra can of beans (for a total of 3 cans). This stretches the pot and makes it extra hearty and economical.

Storage & Make-Ahead

Let the chili cool to room temperature before storing. Refrigerate in airtight containers for up to 4 days. The flavors actually improve over time, making this an ideal make-ahead meal for busy weeks. For longer storage, freeze in labeled containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove over medium-low heat, adding a splash of water or broth if it has thickened too much. Stir occasionally until hot all the way through. If reheating individual portions, the microwave works well; cover loosely and heat in 60–90 second bursts, stirring between each. Add fresh toppings like cheese, sour cream, and green onions just before serving for the best texture and flavor.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without optional toppings): about 520 calories; 30 g protein; 30 g fat; 25 g carbohydrate; 8 g fiber; 8 g sugar; 980 mg sodium. Actual values will vary based on brands used, specific bacon and beef fat content, and how much fat you drain.