Bacon Chili

A wise person once said something along the lines of “bacon makes everything better.” With the rare exception of things like a glass of freshly squeezed orange juice or a yogurt parfait, that person was right. And frankly, there might be an argument made for the parfait. You’ll find no disagreement about whether or not a generous dose of bacon in chili is a beautiful thing.

This chili recipe with bacon is bursting with flavor, filling and satisfying. Because you’ll use your trusty pressure cooker, it only requires 10 minutes of hands-on prep. The rest of your time will be spent waiting a mere 15 or 20 minutes for the countertop cooker to whip up your bacon with chili. Now, let’s get to prepping so you can get to the eating.

Bacon Chili Ingredients

• Bacon: A half pound of strips of coarsely chopped bacon is the heart and soul of this recipe, adding that savory flavor you’ll love so well.
• Chicken thighs: If bacon is the soul of this recipe, then the chicken thighs are the heart, adding texture and protein and taking on the other ingredients’ flavor.
• Frozen corn: Canned corn is fine if you don’t have frozen corn. Just make sure to drain it well.
• Cannellini beans: Make sure your beans are well rinsed and drained. Be gentle on them during this process, as cannellini beans break apart easily.
• Black beans: Same deal on the rinsed and drained of it all, though they are a bit tougher.
• Diced tomatoes and green chiles: Do not drain the liquid of these tomatoes and chiles; you want that to go right into the pressure cooker for added flavor and moisture.
• Chopped green chiles: Same deal here; add the liquid from the canned green chiles.
• Chicken broth: Low-sodium chicken broth is the best choice here, as the other ingredients will provide plenty of salty flavor.
• Chili powder: No surprise to find chili powder in this fine chili, eh?
• Ground cumin: A potent spice found in so many dishes, just a teaspoon of ground cumin goes a long way.
• Onion powder: The onion powder helps bring out many of the other flavors, as onion does for so many recipes.
• Minced garlic: Fresh minced garlic is best here, but frozen garlic cubes are fine, too.
• Ranch salad dressing mix: Arguably the secret sauce of this recipe, the ranch mix will have people asking just what that special something is.
• Cream cheese: Rich and smooth and full of flavor, the cream cheese is very much mandatory here.
• Shredded cheddar cheese: A Colby, Monterrey Jack, or Mexican cheese blend can also be used.
• Optional: OK, yes, we say the cubed avocado and sliced jalapeño are optional, but what we mean is highly recommended.

Directions

Step 1: Cook the bacon and chicken

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Once you take out the pre-chopped bacon, drain the canned beans and measure the spices, select the sauté (or browning) setting on a six-quart electric pressure cooker and adjust it to a medium heat. Cook the bacon until it’s crisp, which will take five to six minutes. Then, remove the bacon and reserve the drippings. In batches, brown the chicken in the bacon drippings, cooking until lightly browned, which will take another five to six minutes. Return the bacon to the pan and top it, in this order, with corn, cannellini beans, black beans, diced tomatoes and chiles, chopped green chiles, chicken broth, chili powder, cumin, ground onion, minced garlic, ranch dressing powder and cream cheese.

Step 2: Pressure cook to perfection, then top with cheese and optional additions

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Lock the pressure cooker’s lid and close the pressure-release valve. Set the device to pressure cook on high for 15 minutes.  Once the cooking is done, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Stir in the shredded cheese until it has melted. If desired, top servings with avocado and jalapeño and anything else you want, of course!

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Bacon Chili Variations

• Skip the Cheeses: This recipe will be very tasty without the cream cheese and the shredded Cheddar cheese and will be welcomed by folks who avoid dairy. Of course, the bacon chili will be less creamy, so consider adding something like silk tofu or hummus
• Use Pork Shoulder or Chop: If you don’t have bacon on hand, you can use pork shoulder or even a cooked pork chop. Just make sure to cube the meat, add a bit more chicken broth (or just water) to the pressure cooking portion of the recipe and add some oil as you cook the chicken.
• Switch up the Beans: Within reason, you can swap in and out all sorts of beans with this recipe, from pinto beans to Great Northern Beans and kidney beans.

How to Store Bacon Chili

This chili with bacon recipe will store well in the fridge for up to four days, provided portions are sealed in airtight bags or containers. It reheats fine in the microwave in a bowl with a plate on top, but it’s best reheated in a pan on the stove with a bit of broth added as needed.

Can you freeze bacon chili?

Yes, this chili with bacon freezes quite well and will remain safe in the freezer for up to six months, though it will taste best if consumed within three. Thaw it overnight in the fridge and then reheat the bacon chili as stated above.

Bacon Chili Tips

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What should I serve with this bacon chili?

This chili with bacon recipe has you covered big time with protein, so serve it over a bed of rice or egg noodles for some carbs and a green salad to make a whole dinner. Or, serve it with hunks of cornbread to create a satisfying lunch.

Could I use this recipe to make chili in a slow cooker?

Yes, this could be a slow-cooker chili recipe with a few adjustments. Cook the bacon and chicken in a skillet and pre-warm the slow cooker, then increase the amount of broth you use by about 50%. Monitor the chili as it cooks in case it dries out. Plan for at least a three to four hour slow cooking time.

Do I need to chop or shred the chicken before serving?

Usually, no. The chicken will have become so tender that it will fall apart as you serve the chili in bowls, with no chopping or shredding needed. You may want to take a couple of forks to any larger pieces, pulling them apart before serving, but this is just to ensure equal portions.