Bacon and kidney bean chili in the slow cooker is the kind of dinner you start in the morning and smell all afternoon. Ground beef, crisp bacon, tender kidney beans and a rich tomato base simmer together until the flavors meld, and all you have to do when you get home is add your favorite toppings.
This version keeps the seasoning classic with chili powder and cumin, and the bacon adds a smoky depth that plain beef chili cannot match. It makes a big, hearty pot that feeds a family, freezes well for later, and tastes even better the next day.
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Why This Works
Browning the meat before it goes into the slow cooker is a small step that makes a big difference. Cooking the bacon first renders its fat, and using a little of that fat to brown the beef and soften the onion builds layers of flavor that a plain dump-and-go chili does not have.
The slow cooker handles the rest. Low, steady heat gives the chili powder and cumin time to bloom into the tomatoes and broth, while the beans soften without falling apart. Using canned kidney beans means no soaking is needed, and they are already cooked, so they only need to heat through and absorb flavor.
Canned diced tomatoes bring acidity and body, and a cup of beef broth keeps the pot from drying out over the long cook. The result is a thick, spoonable chili with plenty of texture in every bite.
Ingredients
- 1 pound ground beef
- 6 slices bacon, diced
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup beef broth
- Shredded cheese, sour cream and chopped green onions, for topping
How to Make Slow Cooker Bacon and Kidney Bean Chili
1. Cook the bacon
In a large skillet, cook the diced bacon over medium heat until crispy. Remove it with a slotted spoon and set it aside, leaving the grease in the pan.
2. Brown the beef
Add the ground beef to the skillet and cook, breaking it up, until browned and cooked through to 160 degrees F. Drain off the excess fat.
3. Soften the onion and garlic
Stir in the chopped onion and garlic and cook until the onion is soft and the garlic smells fragrant.
4. Fill the slow cooker
Transfer the beef mixture to the slow cooker. Add the bacon, kidney beans, diced tomatoes, chili powder, cumin, salt, pepper and beef broth.
5. Cook
Stir everything well, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chili is thick and the flavors have come together.
6. Taste and serve
Taste and adjust the seasoning. Ladle into bowls and top with cheese, sour cream and green onions.
How to Serve
Chili and cornbread are a classic pair. A slice of cornbread made with creamed corn soaks up the sauce beautifully, and Hatch chile cheese cornbread adds a little extra heat and cheesy richness.
For something different, spoon the chili over a split baked potato, like the ones in these twice baked stuffed potatoes, or serve it with garlic cheesy cornbread drop biscuits for a cozy, make-ahead dinner.
How to Store and Reheat
Refrigerate leftover chili within 2 hours of cooking and use it within 4 days. Store it in shallow, airtight containers so it cools quickly.
For longer storage, freeze the chili in sealed freezer containers or bags and thaw it in the refrigerator before reheating. Reheat on the stove or in the microwave until steaming hot throughout, reaching 165 degrees F, rather than warming it slowly in the slow cooker.
Tips and Variations
Always cook the ground beef to 160 degrees F, which is the safe temperature for ground beef. The University of Minnesota Extension Quick Chili recipe card uses the same temperature, and it also advises refrigerating or freezing leftovers within 2 hours of cooking.
Bacon, canned beans and canned tomatoes all contain salt, so taste before adding more. Start with the small amount in the recipe, then adjust at the end after the flavors have cooked together.
For variations, add jalapenos or a pinch of cayenne for extra heat, stir in a can of drained pinto beans, or finish each bowl with pickled jalapenos and a squeeze of lime. If you want a thicker chili, cook it with the lid slightly ajar during the last hour.
FAQ
Do I have to brown the beef first?
Yes, browning gives better flavor and lets you drain off excess fat. It also lets you confirm the beef has reached 160 degrees F before it goes into the slow cooker.
Can I use dried kidney beans?
This recipe is written for canned beans, which are already cooked. Dried kidney beans must be soaked and fully boiled before they are safe to eat, so cook them separately first if you want to use them.
Low or high in the slow cooker?
Low for 6 to 8 hours gives the deepest flavor, while high for 3 to 4 hours works when you are short on time. Both settings give a safe, fully cooked chili.
How do I make the chili thicker?
Leave the lid slightly open for the last hour so some moisture can escape, or mash a few of the beans against the side of the pot and stir them back in.
Can I freeze this chili?
Yes. Cool it quickly, refrigerate it within 2 hours, then freeze it in sealed containers. Thaw in the refrigerator and reheat until steaming hot before serving.
Slow Cooker Chili with Bacon and Kidney Beans
Ingredients
Main Ingredients
- 1 lb ground beef
- 6 slices bacon diced
- 1 cup onion chopped
- 2 cloves garlic minced
- 2 cans (15 oz each) kidney beans drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tbsp ground cumin
- ½ tsp salt plus more to taste
- ½ tsp black pepper
- 1 cup beef broth
- shredded cheese, sour cream and chopped green onions for topping
Instructions
Cooking
- In a large skillet, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the grease in the pan.
- Add the ground beef and cook until browned and cooked through to 160 degrees F. Drain the excess fat.
- Stir in the onion and garlic and cook until the onion is soft.
- Transfer the beef mixture to the slow cooker. Add the bacon, kidney beans, diced tomatoes, chili powder, cumin, salt, pepper and beef broth.
- Stir well, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Taste and adjust the seasoning, then serve with cheese, sour cream and green onions.
