Small Batch Slow Cooker Beef Chili With Bacon
Savor the rich flavors of slow cooker beef chili infused with crispy bacon in this small batch recipe. Perfectly portioned for two - four servings. Then just add your favorite toppings!
Servings 4
Calories 355kcal
Ingredients
- 8 ounces no nitrite bacon
- 1 onion diced
- 1 red bell pepper diced
- 1 pound ground beef
- 28 ounce can crushed tomatoes
Herbs and Spices
- 1 clove of garlic minced
- 1 tablespoon oregano
- 1 tablespoon smoked paprika
- 1 tablespoon ground coriander
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- pepper to taste
Finish for a flavor boost
- 1 tablespoon Bragg's apple cider vinegar
Instructions
- Cook bacon and drain on a paper towel. Then place the bacon in the fridge to be cut up and added to the chili later.8 ounces no nitrite bacon
- Add your diced onion and bell peppers to the same pan. And sauté in the bacon fat for about 10 minutes.1 onion, 1 red bell pepper
- Then add the ground beef and season with salt and pepper. Break up the meat with a spatula and incorporating the peppers and onions. Cook until the meat is no longer pink. Then transfer the mixture to your slow cooker.1 pound ground beef
- Now stir in the crushed tomatoes, garlic, oregano, smoked paprika, coriander, cumin, chili powder, salt, and pepper. Stir it all up. Set your slow cooker to low for 6-7 hours.28 ounce can crushed tomatoes, 1 clove of garlic, 1 tablespoon oregano, 1 tablespoon smoked paprika, 1 tablespoon ground coriander, 2 teaspoons cumin, 1 tablespoon chili powder, 1 teaspoon salt, pepper to taste
- Just before you’re ready to serve stir in apple cider vinegar and cooked chopped bacon. Serve and enjoy.1 tablespoon Bragg's apple cider vinegar
Notes
Popular toppings include a scoop of sour cream, grated cheddar cheese, diced avocado, or meaty sautéed mushrooms. Sometimes I stir in goat cheese or some Jalapeño peppers.
Leftover chili can be refrigerated for four to five days when stored in an airtight container. It reheats beautifully. For longer storage, you can allow the chili to cool completely, wrap it tightly, and freeze it for two to three months.
Nutrition
Calories: 355kcal | Carbohydrates: 12g | Protein: 38.5g
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