Appetizers, Breakfasts, Condiments, Mains, Sides, Soups

loaded beef & bacon chili

January 7, 2012

We made this concoction up last night for dins.  Slightly similar to a previous chili recipe of mine, HOWEVER def jazzed up with more flavour and bacon!  I have to say…the bacon was a solid addition.  Today, it has served me very well as a breakfast, lunch AND dinner.  I kid you not!  Some people get all weirded out my eating the same kinds of meals several times in a row and making use of their leftovers.  Not this gal.   More specifically, when it comes to stews, chilies and soups…sometimes they are even better the next day.  Anyhoo, I am keeping in short and sweet tonight.  Hitting the hay…and off to the states tomorrow to do a little shoppy shops!!!  LE CRE– USET outlet store…here we come!  TA TA for now…

loaded beef & bacon chili
Recipe Type: Main
Prep time: 
Cook time: 
Total time: 
Yield: 4 +
  • coconut/olive oil- for cooking veggies
  • 2 lbs ground beef
  • 8-10 slices of bacon - or more if desired!
  • 1 can diced tomatoes- organic (just tomatoes- look at ingredients)
  • 1 can crushed tomatoes- same as above
  • 2 package mushroom- quartered into chunks
  • 3-4 large carrots- coined
  • 3 stalks celery - chopped
  • 1 large yellow onion- thickly diced
  • 3 zucchini- diced into chunks
  • 2 red pepper- chopped
  • 6 cloves garlic - minced
  • 1 tbsp ground smoked chipotle chilies
  • loads of chili powder - add and taste - repeat (to reach desired flavour and colour richness)
  • fresh cilantro- chopped for garnish
  1. start by browning the ground beef, on medium heat in a frying pan- set aside
  2. in the meantime, bake the bacon in the oven at 325 degrees, until fully cooked - set aside to cool, then break into chunks
  3. in a separate dutch oven (large), sautee all the veggies in coconut/olive oil on medium heat, until cooked (softened)
  4. drain most of the liquid from the veggies, as you don't want it too watered down
  5. then take the ground beef and bacon pieces and add both to the veggies in the dutch oven
  6. next, add in both cans of tomatoes and stir throughly
  7. then, sprinkle in desired amounts of spices (taste test as you go - we put in lots as that is the way we prefer it!)
  8. let cook on low-medium heat- stirring occasionally
  9. dish and garnish with fresh cilantro
  10. enjoy!
• The above recipe is wonderful for freezing smaller portions, because of it's size. I also enjoy using the leftovers as a yummy topping on eggs or over greens. • One of my 'readers' the other day, suggested that it may be a tasty topping for my twice baked chipotle sweet potato. Good call!

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  • loaded beef & bacon chili | Paleo Digest January 7, 2012 at 12:08 am

    […] on the web!loaded beef & bacon chili PALEOdISH — PALEOdISH / Posted on: January 06, 2012PALEOdISH — PALEOdISH – We made this concoction up last night for dins.  Slightly similar to a previous chili […]

  • Jay January 8, 2012 at 8:25 pm

    I made this for supper tonight, and it is Amazing!!

    • Cindy Sexton January 9, 2012 at 10:51 pm

      WOOHOO. glad it was a hit! THANKS!! =)

  • Kelly January 17, 2012 at 9:20 pm

    WOW!! This is tasty and so satisfying. I can’t wait for breakfast tomorrow to have it again!!!

    I cooked 12 fresh roma tomatoes and peeled and crushed them up instead of using the canned stuff cuz that’s what I had on hand and it still turned out terrific. Thanks so much!!

    • Cindy Sexton January 18, 2012 at 1:06 pm

      Fresh tomatoes…NICE! Glad you liked it!!!

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