"Bacon Chili Beef Stew" is a fascinating dish that combines the rich flavors of bacon, chili, and beef in a comforting stew. As the chilly season approaches, the mouthwatering aroma of spiced bacon fat, succulent beef chunks, and tender vegetables simmering in a savory chili-infused broth creates a warm and inviting atmosphere in the kitchen. This hearty stew is perfect for a delightful family meal or a cozy dinner with loved ones, offering a delightful balance of flavors and textures that will satisfy taste buds. With simple ingredients and easy-to-follow steps, this article presents the ultimate recipe for crafting a mouthwatering bacon chili beef stew that will warm the soul and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKY BEEF AND BACON CHILI
A smoky, spicy, hearty chili with bacon and ground beef. Serve with your choice of toppings--sour cream and Cheddar cheese work well.
Provided by Nick Wilson
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
- Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
- Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 36 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 12.1 g, Protein 27.6 g, SaturatedFat 5.8 g, Sodium 1471.5 mg, Sugar 4.2 g
CHILI STEW
This thick zippy stew from Amy Short of Lesage, West Virginia is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans. Chili powder and green chilies season it just right.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 263 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 812mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 10g fiber), Protein 19g protein. Diabetic Exchanges
SLOW-COOKED STEW MEAT CHILI
This hearty chili is truly a snap to prepare. After browning the beef and stirring in the spices to give them a slightly toasted flavor, you simply toss everything into a slow cooker and let the mixture simmer all day. Garnish with sour cream, chopped fresh parsley, and chopped red onion.
Provided by Katie
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 6h25m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.
- Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.
- Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 30.4 g, Cholesterol 23.4 mg, Fat 9.3 g, Fiber 9.5 g, Protein 15.6 g, SaturatedFat 2.9 g, Sodium 966.9 mg, Sugar 7.1 g
CHILI BEEF STEW
"Given to me by my mother, this spicy stew became a favorite with my own five children," writes Evelyn Bullington from Temple City, California. We've pared it down for a twosome. Tip: Leftover beef broth can be frozen for a future use.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, brown meat in oil on all sides. Remove and set aside. In the same pan, saute onion and green pepper until tender. Return meat to the pan. , Stir in the tomatoes, broth, parsley, chili powder, garlic, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Stir in beans; heat through.
Nutrition Facts :
SLOW-COOKER BACON CHILI
Bacon makes everything better. This easy chili combines beef, bacon and beans for a hearty slow-cooker dinner that's sure to fill you up!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 6
Number Of Ingredients 15
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker.
- Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.
Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1/2, Fiber 7 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 5 g, TransFat 0 g
BEEF STEW WITH BACON
Provided by Food Network
Yield Seves 4 to 6
Number Of Ingredients 15
Steps:
- Heat a large casserole or deep skillet that can later be covered over mediumhigh heat for 2 or 3 minutes add bacon stirring until crisp, remove with a slotted spoon and reserve, leave bacon drippings in pan (if desired); add the oil and the crushed garlic clove; cook, stirring, for I minute, then remove and discard the garlic. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Do not crowd or they will not brown properly; cook them in batches if necessary. (You may find it easier to do the initial browning in the oven: Preheat to 500 degrees and roast the meat with 1 tablespoon of the oil and the garlic clove, shaking the pan to turn them once or twice, until brown all over. Remove the garlic clove before continuing.) Season the meat with salt and pepper as it cooks. When the meat is brown, remove it with a slotted spoon. Pour or spoon off most of the fat and turn the heat to medium. Add the onions. Cook, stirring, until they soften, about 10 minutes. Add the flour and cook, stirring, for about 2 minutes. Add the stock or water or wine, bay leaf, thyme, and meat, and bring to a boil. Turn the heat to low and cover. Cook, undisturbed, for 30 minutes.
- * Uncover the pan; the mixture should be quite soupy (if it is not, add a little more liquid). Add the potatoes and carrots, turn the heat up for a minute or so to resume boiling, then lower the heat and cover again. Cook 30 to 60 minutes until the meat and vegetables are tender. Taste for seasoning and add more salt, pepper, and/or thyme if necessary. (If you are not planning to serve the stew immediately, remove the meat and vegetables with a slotted spoon and refrigerate them and the stock separately. Skim the fat from the stock before combining it with the meat and vegetables, reheating, and proceeding with the recipe from this point.) Add the minced garlic and the peas and bacon; if you are pleased with the stew's consistency, continue to cook, covered, over low heat. If it is too soupy, remove the cover and raise the heat to high. In either case, cook an additional 5 minutes or so, until the peas have heated through and the garlic flavor has pervaded the stew. Garnish and serve.
- Time: 1 1/2 to 2 hours, largely unattended .
QUICK BEEF-&-BACON CHILI & BEANS
Another winner from our "The Chili Cookbook" by Norman Kolpas. This was easy to make, came together quickly, and made for a tasty lunch. We omitted the sour cream as neither of us really care for it.
Provided by Dr. Jenny
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic, onions, bell pepper and bacon, and saute until onions are translucent and bacon begins to color slightly, 2 to 3 minutes.
- Add beef and saute, stirring to break up meat into fine particles, until evenly browned, 7 to 10 minutes.
- Add chili powder, cayenne and cumin and saute 1 minute more.
- Add remaining ingredients, except garnishes, bring to a boil and continue simmering until thick, about 20 minutes.
- Serve in individual bowls garnished with cheese, onion, and sour cream.
Tips:
- Choose the right cut of beef. Chuck roast, brisket, and short ribs are all good choices for stew meat. These cuts are tough, but they become tender when cooked slowly in liquid.
- Brown the beef before stewing it. This will help to develop flavor and color.
- Use a variety of vegetables in your stew. This will add flavor, texture, and nutrients.
- Season the stew well. Salt, pepper, garlic, and onion are all good basic seasonings.
- Cook the stew slowly. This will help the meat to become tender and the flavors to develop.
- Serve the stew with your favorite sides. Mashed potatoes, rice, or crusty bread are all good options.
Conclusion:
Bacon chili beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying stew that your family and friends will love.
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