Creamy Buttery Potato and Bacon Chili

Why You’ll Love This Recipe

• It combines the cozy richness of potato chowder with the bold flavors of chili for the best of both worlds.
• Crispy bacon and buttery potatoes make every bite comforting and deeply satisfying.
• Simple pantry-friendly ingredients come together in about an hour on the stovetop.
• Perfect for feeding a family or a small gathering, and it tastes even better the next day.

Grocery List

• Produce: Yellow onion, celery, carrot, garlic, russet potatoes, green onions and fresh herbs (for garnish, optional)
• Dairy: Unsalted butter, heavy cream, shredded sharp cheddar cheese, sour cream (for serving, optional)
• Pantry: Thick-cut bacon, chicken broth, canned diced tomatoes, canned beans (pinto, kidney, or black), tomato paste, all-purpose flour, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, bay leaf, kosher salt, black pepper, tortilla chips or crackers (optional for serving)

Full Ingredients

Main Chili

• 8 slices thick-cut bacon (about 8 oz), diced
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 ribs celery, diced (about 3/4 cup)
• 1 medium carrot, diced (about 1/2 cup; optional but adds sweetness and color)
• 4 cloves garlic, minced
• 2 lb russet potatoes, peeled and cut into 1/2-inch cubes (about 5–6 medium potatoes)
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4–1/2 tsp cayenne pepper (to taste)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes with juices
• 1 bay leaf
• 2 cans (15 oz each) beans, drained and rinsed (such as 1 can pinto and 1 can kidney or black beans)
• 1 cup heavy cream (or half-and-half for a slightly lighter version)

For Serving (Optional but Recommended)

• 1–1 1/2 cups shredded sharp cheddar cheese
• 2–3 green onions, thinly sliced
• Fresh cilantro or parsley, chopped
• Sour cream or plain Greek yogurt
• Crushed tortilla chips, oyster crackers, or crusty bread

Step-by-Step Instructions

Step 1: Prep all your ingredients

Start by setting up your ingredients so the cooking process is smooth. Dice the bacon into small pieces. Peel the russet potatoes and cut them into 1/2-inch cubes so they cook evenly and break down just enough to create that chowder-like texture. Dice the onion, celery, and carrot, and mince the garlic. Drain and rinse the beans. Measure out the broth, heavy cream, tomato paste, flour, and all the spices. Having everything ready before you turn on the heat makes the recipe feel easy and relaxed.

Step 2: Crisp the bacon

Place a large, heavy-bottomed pot or Dutch oven (at least 5–6 quarts) over medium heat. Add the diced bacon in an even layer. Cook, stirring occasionally, for 8–10 minutes, until the bacon is deeply golden and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2–3 tablespoons of bacon drippings in the pot; pour off any extra to avoid a greasy chili. The rendered fat will flavor the base of your chili.

Step 3: Sauté the aromatics with butter and spices

Add the 2 tablespoons of unsalted butter to the pot with the bacon drippings. Once melted, add the diced onion, celery, and carrot. Cook over medium heat for 6–8 minutes, stirring occasionally, until the vegetables are softened and the onions are turning translucent around the edges. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Add the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring constantly, for 1–2 minutes. The tomato paste will darken slightly and the spices will become very fragrant; this step builds deep, chili-like flavor.

Step 4: Add flour, potatoes, and liquids

Sprinkle the 2 tablespoons of flour evenly over the vegetables and spice mixture. Stir for about 1 minute to create a light roux; this helps thicken the chili to a creamy, chowder-like consistency later.

Add the diced potatoes, then pour in the 4 cups chicken broth and the can of diced tomatoes with their juices. Drop in the bay leaf. Use a wooden spoon to scrape up any browned bits from the bottom of the pot; those bits add a ton of flavor.

Increase the heat to medium-high and bring the mixture just to a boil. As soon as it boils, reduce the heat to maintain a gentle simmer, around 185–195°F (85–90°C). Cover the pot partially with a lid and simmer for 15–20 minutes, stirring occasionally, until the potatoes are very tender when pierced with a fork.

Step 5: Thicken and add the beans and bacon

Once the potatoes are very soft, use a potato masher or the back of a spoon to gently mash some of them right in the pot (about 1/4–1/3 of the potatoes). Do not puree completely; you want a mix of creamy mashed potato and visible chunks to mimic a hearty chowder.

Stir in the drained and rinsed beans and about two-thirds of the crispy bacon, reserving the rest for topping. Simmer, uncovered, for another 10 minutes. The chili should be thick, rich, and creamy-looking. If it gets too thick, add a splash of broth or water; if it seems thin, continue simmering until it reaches your desired consistency.

Step 6: Finish with cream and adjust seasoning

Reduce the heat to low. Pour in the 1 cup of heavy cream, stirring gently to incorporate. Let the chili warm through for 3–5 minutes without boiling; boiling can cause the cream to separate. Taste and adjust the seasoning with additional salt and black pepper as needed. If you like more heat, add a pinch more cayenne or a dash of hot sauce at this stage. For extra buttery richness, you can stir in an additional 1 tablespoon of butter right at the end.

Step 7: Serve with your favorite toppings

Remove and discard the bay leaf. Ladle the buttery potato and bacon chili into warm bowls. Top each serving with a sprinkle of shredded sharp cheddar, a spoonful of sour cream, the reserved crispy bacon, and a shower of sliced green onions and fresh herbs. Serve hot with tortilla chips, crackers, or crusty bread for dipping. The texture should be thick and chowder-like, with creamy potatoes, tender beans, and little pops of smoky bacon in every bite.

Pro Tips

• Cut potatoes evenly: Aim for uniform 1/2-inch cubes so the potatoes cook at the same rate and give you a consistent creamy texture.
• Do not skip mashing some potatoes: Lightly mashing part of the potatoes is key to creating that rich, chowder-like body without needing a lot of extra flour or thickeners.
• Control the simmer: Keep the pot at a gentle simmer, not a rolling boil. This prevents the potatoes from breaking down too quickly and helps the flavors meld slowly.
• Add cream at the end: Always lower the heat before adding the cream and avoid boiling afterward; this keeps the chili silky and prevents curdling.
• Season in layers: Taste after the potatoes are cooked and again after adding the cream. Potatoes and dairy both mellow salt and spice, so you may need a final pinch or two.

Variations

• Smoky sausage twist: Replace half the bacon with 8 oz smoked sausage or chorizo, sliced and browned in the pot before the vegetables. This adds a deep, smoky, slightly spicy character.
• Vegetarian version: Omit the bacon and use 2 tablespoons olive oil plus 3 tablespoons butter to sauté the vegetables. Swap chicken broth for vegetable broth and add 1 extra can of beans. A dash of smoked paprika helps mimic the smoky bacon flavor.
• Slow cooker adaptation: Crisp the bacon and sauté the aromatics, flour, tomato paste, and spices on the stovetop as written. Transfer to a slow cooker, add potatoes, broth, tomatoes, and bay leaf, then cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in beans and cream during the last 30 minutes.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer to airtight containers. Refrigerate for up to 3–4 days. The flavors deepen as it sits, so it is excellent for making a day ahead. Reheat gently on the stovetop over low to medium-low heat, stirring often, until hot but not boiling. If the chili thickens in the fridge, loosen it with a splash of broth or milk as it reheats. For longer storage, you can freeze the chili for up to 2 months; however, because it contains cream and potatoes, the texture may become slightly grainy after thawing. If freezing, for best results freeze before adding the cream, then add the cream when reheating. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without toppings): about 650 calories; 25 g protein; 55 g carbohydrates; 8 g fiber; 35 g fat; 18 g saturated fat; 85 mg cholesterol; 1,150 mg sodium. Actual values will vary based on specific brands, bacon thickness, and optional garnishes.