Sweet Chili Bacon Ranch Beef and Bean Chili

Why You’ll Love This Recipe

• A fun mashup: classic beef-and-bean chili meets sweet chili sauce and ranch for a cozy, playful twist.
• Mild, slightly sweet, and creamy-tangy, making it very kid-friendly while still interesting for adults.
• Uses simple, easy-to-find ingredients and cooks in about an hour start to finish.
• Perfect for busy weeknights, game day, or casual get-togethers; leftovers reheat beautifully.

Grocery List

• Produce: 1 medium yellow onion, 1 red bell pepper, 3 cloves garlic, 2 green onions, small bunch cilantro or parsley (optional).
• Dairy: Shredded cheddar or Colby Jack cheese, sour cream or plain Greek yogurt, butter (optional for reheating or cornbread side).
• Pantry: Thick-cut bacon, ground beef, canned beans (kidney, black, or pinto), canned tomato sauce, canned diced tomatoes, tomato paste, mild sweet chili sauce, low-sodium beef broth, dry ranch seasoning mix, chili powder, ground cumin, smoked paprika, dried oregano, Worcestershire sauce, brown sugar (optional), salt, pepper, tortilla or corn chips (for serving).

Full Ingredients

Main Chili

• 6 slices thick-cut bacon (about 6 oz / 170 g)
• 1 1/2 lb (680 g) ground beef, 80–90% lean
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, seeded and diced (about 1 cup; optional but recommended)
• 3 cloves garlic, minced (about 1 tbsp)
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) black beans or pinto beans, drained and rinsed
• 1 can (15 oz / 425 g) tomato sauce
• 1 can (14.5 oz / 411 g) diced tomatoes with juices
• 2 tbsp tomato paste
• 1 cup (240 ml) mild sweet chili sauce
• 1 1/2 cups (360 ml) low-sodium beef broth (or chicken broth)
• 1 tbsp Worcestershire sauce
• 1–2 tsp light brown sugar, only if needed to bump up sweetness (optional)

Seasonings

• 3 tbsp dry ranch seasoning mix, divided (about 1 standard packet):
  • 2 tbsp for the chili
  • 1 tbsp for the creamy ranch swirl topping
• 1 tbsp mild chili powder (reduce to 2 tsp if very spice-sensitive)
• 1 tsp ground cumin
• 1 tsp smoked paprika (or sweet paprika if preferred)
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

Toppings (Optional but Recommended)

• 1/2 cup (60 g) shredded cheddar or Colby Jack cheese
• 1/4 cup (60 g) sour cream or plain Greek yogurt
• 1 tbsp reserved dry ranch seasoning mix (from above)
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh cilantro or parsley
• Reserved crumbled bacon (from above)
• Crushed tortilla chips or corn chips
• Extra sweet chili sauce, for drizzling (optional)

Step-by-Step Instructions

Step 1: Prep ingredients and cook the bacon

Dice the onion and bell pepper, and mince the garlic so everything is ready to go. Place a large, heavy-bottomed pot or Dutch oven over medium heat. Lay the bacon slices in a single layer and cook, turning as needed, for 7–10 minutes until they are deep golden and crisp.

Transfer the cooked bacon to a paper towel–lined plate to drain and cool, then crumble or chop it into bite-sized pieces. Carefully spoon off excess bacon fat from the pot, leaving about 2 tablespoons in the bottom to flavor the chili. Keep the crumbled bacon nearby; you will add some to the pot and save some for topping.

Step 2: Brown the beef and soften the vegetables

Add the ground beef, diced onion, and diced bell pepper to the pot with the reserved bacon drippings. Cook over medium to medium-high heat for 7–9 minutes, breaking up the beef with a spatula or wooden spoon, until the beef is well browned and no longer pink and the vegetables are starting to soften.

If a lot of fat has accumulated, you can tilt the pot and spoon off some, leaving a thin layer for flavor. Stir in the minced garlic and cook for 1 additional minute until fragrant, stirring constantly so it does not burn.

Step 3: Add seasonings and build the chili base

Sprinkle 2 tablespoons of ranch seasoning mix, the chili powder, cumin, smoked paprika, dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over the beef mixture. Stir well to coat everything and cook for about 1 minute. Toasting the spices in the hot fat helps bring out their flavor.

Stir in the tomato paste and cook for another 1–2 minutes, letting it darken slightly. Add the tomato sauce, diced tomatoes with their juices, sweet chili sauce, beef broth, and Worcestershire sauce. Stir thoroughly, scraping up any browned bits from the bottom of the pot. Turn the heat up just until the mixture comes to a gentle simmer.

Step 4: Add beans and bacon, then simmer until thick

Once the chili base is simmering, add the drained and rinsed kidney beans and black (or pinto) beans. Stir in about half of the crumbled bacon, reserving the rest for topping. Reduce the heat to low or medium-low so the chili simmers gently with small bubbles.

Simmer uncovered for 20–25 minutes, stirring every few minutes to prevent sticking. The chili will thicken as it cooks and the flavors will deepen. If at any point it seems too thick, add a splash of broth or water. Taste toward the end of simmering and adjust with more salt, pepper, or a teaspoon or two of brown sugar if you want it sweeter.

Step 5: Make the ranch swirl and adjust seasoning

While the chili finishes simmering, make the ranch swirl. In a small bowl, combine the remaining 1 tablespoon of ranch seasoning mix with the sour cream (or Greek yogurt). Stir until smooth and creamy. If you would like a looser drizzle, you can add 1–2 teaspoons of milk or water to thin it slightly.

Just before serving, taste the chili one more time. Add extra ranch seasoning (if you love it very ranch-forward), more chili powder for warmth, or a dash of sweet chili sauce if you want a stronger sweet-tangy note. Turn off the heat and let the chili sit for 5 minutes to settle and cool slightly; this also helps it thicken a bit more.

Step 6: Serve and garnish

Ladle the hot Sweet Chili & Bacon Ranch Chili into bowls. Dollop or swirl a spoonful of the ranch-sour cream mixture on top of each serving. Sprinkle with shredded cheese so it melts slightly into the hot chili. Top with the reserved crispy bacon, sliced green onions, and chopped cilantro or parsley.

Finish with a handful of crushed tortilla or corn chips for crunch and, if you like, an extra drizzle of sweet chili sauce. Serve immediately while steaming hot. This chili is hearty enough to stand alone, but it is also excellent with cornbread, a simple salad, or warm rolls.

Pro Tips

• Control the heat: Use a mild chili powder and gentle sweet chili sauce for a kid-friendly bowl. For adults who want spice, pass hot sauce or a spicier chili sauce at the table.
• Cook the spices in fat: Taking that extra minute to toast the ranch mix and spices in the beef and bacon drippings makes the chili taste richer and more full-bodied.
• Let it simmer uncovered: Simmering without a lid evaporates excess liquid and concentrates flavor. If it gets too thick, just stir in a little extra broth.
• Make the ranch swirl ahead: The ranch sour cream keeps well in the fridge for several days. Stir before serving and thin with a splash of milk if it firms up.
• Taste before salting: Bacon, ranch seasoning, sweet chili sauce, and broth are all salty, so always taste at the end before adding more salt.

Variations

• Slow cooker version: Cook the bacon and brown the beef, onion, and pepper on the stovetop as directed. Transfer everything to a slow cooker, add remaining ingredients (except toppings), and cook on Low for 6–7 hours or High for 3–4 hours. Finish with the ranch swirl and toppings.
• Veggie-loaded chili: Add 1–2 cups of extra vegetables such as diced zucchini, corn, or finely chopped carrots in Step 2 with the onion and pepper. This is a great way to sneak in more veggies for kids.
• Spicier twist: Swap some or all of the mild sweet chili sauce for a spicier version, increase chili powder, and add a pinch of cayenne. Leave some seeds in a jalapeño and sauté it with the onion for extra heat.

Storage & Make-Ahead

Let the chili cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. The flavors actually deepen after a day, making this an excellent make-ahead meal. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much, and stir until steaming hot.

For longer storage, freeze the chili (without the ranch swirl and fresh toppings) in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight, then reheat on the stovetop or in the microwave. Add fresh toppings and the ranch swirl just before serving.

Nutrition (per serving)

Approximate values for 1 of 6 servings, including a modest amount of cheese and ranch sour cream topping: about 580 calories; 30 g protein; 30 g fat; 45 g carbohydrates; 9 g fiber; 14 g sugar; 1,000–1,200 mg sodium. Exact numbers will vary based on the specific brands of bacon, sweet chili sauce, ranch mix, broth, and toppings you use.