Smoky Beef-and-Bacon Chili


  • slices thick-cut bacon, finely chopped
  • large onion, finely chopped
  • large garlic clove, minced
  • 1 1/2 pounds lean ground beef
  • 1 tablespoon plus 1 1/2 tsp. chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked Spanish paprika (see Notes)
  • 1/2 teaspoon to 1 1/2 tsp. cayenne pepper
  • About 1 tsp. salt
  • can (14.5 oz.) crushed fire-roasted tomatoes (see Notes) or regular crushed tomatoes
  • can (8 oz.) tomato sauce
  • 1 cup beer (India Pale Ale or pilsner)
  • 1 teaspoon Worcestershire
  • can (14.5 oz.) pinto beans, drained
  • Sour cream, sliced scallions, and/or grated cheddar for topping


  1. 1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
  2. 2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
  3. 3. Add beans and cook 10 minutes, uncovered. Season to taste with additional salt. Serve warm, with toppings on the side.
  4. Smoked paprika from Spain's La Vera area (pimentón de la Vera) and fire-roasted tomatoes are sold at gourmet, specialty, and Whole Foods stores.
  5. Note: Nutritional analysis is per serving.

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