Smoky Chipotle Bacon Chili with Cheddar and Pickled Jalapeños

Why You’ll Love This Recipe

• Deep, smoky flavor from bacon, chipotles, and a sip of stout.
• Balanced heat with a touch of molasses for rounded richness.
• One-pot, weeknight-friendly technique with make-ahead magic.
• Easily customizable: dial the spice up or down, add beans if you like.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 2 limes (optional), cilantro (optional), scallions (optional)
• Dairy: Sharp cheddar cheese (about 6 oz), sour cream (optional)
• Pantry: Thick-cut bacon, ground beef (80/20), chipotle peppers in adobo, fire-roasted crushed tomatoes (28 oz), tomato paste, dark beer (stout or porter), low-sodium beef broth, unsulphured molasses or dark brown sugar, Worcestershire sauce, masa harina (optional), pickled jalapeños, bay leaf, ancho chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, cayenne (optional), kosher salt, black pepper

Full Ingredients

Chili Base

• 6 oz thick-cut bacon (about 6 slices), diced
• 2 lb 80/20 ground beef
• 1 large yellow onion, finely chopped (about 2 cups)
• 4 garlic cloves, minced
• 3 chipotle peppers in adobo, minced
• 2 tbsp adobo sauce (from the can)
• 2 tbsp tomato paste

Liquids & Tomatoes

• 12 oz dark beer (stout or porter)
• 1 (28-oz) can fire-roasted crushed tomatoes
• 1 cup low-sodium beef broth
• 1 tbsp unsulphured molasses (or 1 tbsp packed dark brown sugar)
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 2 tsp apple cider vinegar (to finish)

Spice Blend

• 2 tbsp ancho chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper

To Finish & Serve

• Optional thickener: 2 tbsp masa harina mixed with 2 tbsp water (or 1/2 cup finely crushed tortilla chips)
• 6 oz sharp cheddar cheese, shredded
• 1/2 cup pickled jalapeño slices
• Chopped cilantro, sliced scallions, lime wedges, and sour cream (all optional)

Step-by-Step Instructions

Step 1: Crisp the bacon

Place a large heavy pot or Dutch oven (5–6 qt) over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat renders and the bacon is deeply crisp, 8–10 minutes. Transfer bacon to a paper towel–lined plate. Leave 2 tablespoons of bacon fat in the pot; drain any excess.

Step 2: Brown the beef

Increase heat to medium-high. Add the ground beef in two batches so the pot is not crowded. Season with 1/2 teaspoon of the kosher salt and 1/2 teaspoon black pepper. Cook each batch 6–8 minutes, breaking the meat into craggy pieces and letting it brown well. Transfer browned beef to a bowl and set aside, keeping all browned bits in the pot.

Step 3: Soften aromatics and bloom spices

Reduce heat to medium. Add the chopped onion to the pot and cook until softened and lightly golden, 6–8 minutes. Stir in the garlic and cook 1 minute until fragrant. Add tomato paste, ancho chili powder, cumin, smoked paprika, oregano, coriander, and cayenne (if using). Cook, stirring constantly, 2 minutes to toast the spices and caramelize the paste.

Step 4: Add chipotle and deglaze with stout

Stir in the minced chipotle peppers and adobo sauce. Pour in the dark beer and bring to a lively simmer. Cook 2–3 minutes, scraping up any browned bits from the bottom with a wooden spoon, until the beer reduces by roughly half.

Step 5: Build the chili

Return the browned beef and half of the crisped bacon to the pot. Add the fire-roasted tomatoes, beef broth, molasses (or brown sugar), Worcestershire sauce, bay leaf, remaining 1 teaspoon kosher salt, and the remaining 1/2 teaspoon black pepper. Bring to a boil, then immediately reduce to low to maintain a gentle simmer, about 180–190°F if using a thermometer.

Step 6: Simmer low and slow

Simmer partially covered for 45–60 minutes, stirring every 10–15 minutes, until the chili is thick, glossy, and the flavors have melded. If you prefer a thicker texture, stir in the masa slurry (2 tablespoons masa mixed with 2 tablespoons water) during the last 10 minutes of simmering. Remove the bay leaf, stir in the apple cider vinegar, and taste. Adjust salt, sweetness (a pinch more molasses if needed), and heat (more adobo) to your liking.

Step 7: Serve with the works

Ladle chili into warm bowls. Top with the remaining crisped bacon, a generous handful of sharp cheddar, and pickled jalapeños. Garnish with cilantro, scallions, and a squeeze of lime if you like. Serve hot.

Pro Tips

• Control the heat: start with 2 chipotles for mild-medium, add the 3rd for more kick. Scrape out seeds for less heat.
• Browning matters: cook the beef in batches to develop fond. Crowding leads to steaming, not searing.
• Balance at the end: a tiny splash of vinegar brightens the smoky sweetness without making it sour.
• Thicker body: masa harina adds body and subtle corn flavor—stir it in during the last 10 minutes.
• Even better next day: chill overnight to deepen the flavor; rewarm gently with a splash of broth if needed.

Variations

• Bean lovers: add 1 (15-oz) can pinto beans and 1 (15-oz) can black beans, drained and rinsed, during the last 20 minutes; add 1/2 cup extra broth.
• Slow cooker: complete Steps 1–4 on the stovetop, transfer to slow cooker with remaining ingredients (except vinegar and masa), cook on Low 6–8 hours. Finish with vinegar and optional masa.
• Extra smoky: swap half the ancho chili powder for chipotle chili powder and add 1 additional teaspoon smoked paprika.

Storage & Make-Ahead

Refrigerate cooled chili in airtight containers up to 4 days. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium-low, adding a splash of broth or water to loosen. Store toppings separately. Chili often tastes even better on day two.

Nutrition (per serving)

Approximate (without optional toppings): 620 calories; 38 g fat; 20 g carbohydrates; 46 g protein; 1,050 mg sodium; 4 g fiber; 8 g sugars. With 1 oz cheddar and pickled jalapeños: about 720 calories and 43 g fat.