Best 6 Bacon Cider Chili Recipes

SLOW-COOKER BACON CHILI

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.

BACON CHILI

Steps:

• In large pan, fry bacon until crisp. Reserve about 3 T bacon grease, and then discard the remaining grease.
• Remove bacon from pan and chop into small pieces.
• Add reserved bacon grease back into the pan.
• Over medium heat, cook onions and celery until tender.
• Add minced garlic and cook for about 3 minutes.
• Add remaining ingredients and stir well.
• Simmer for at least 20 minutes.
• Add chopped bacon and simmer for another 5 minutes, or until bacon is heated.

BACON CIDER CHILI

Steps:

• Place bacon in a large pot over medium-high heat; cook until starting to brown, about 5 minutes. Add onion; reduce heat to medium and cook, covered, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute.
• Increase heat to medium-high and add ground beef to the pot; cook and stir until no longer pink, about 5 minutes. Stir in chili powder, smoked paprika, salt, and cayenne pepper; cook for 1 minute.
• Pour diced tomatoes, apple cider, tomato sauce, and Worcestershire sauce into the pot. Bring to a boil; reduce heat to medium-low and simmer, covered, until flavors combine, about 30 minutes.
• Stir pinto beans into the pot. Simmer, uncovered, until beans are heated through, about 10 minutes.

BACON CIDER CHILI

Steps:

• Place bacon in a large pot over medium-high heat; cook until starting to brown, about 5 minutes. Add onion; reduce heat to medium and cook, covered, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute.
• Increase heat to medium-high and add ground beef to the pot; cook and stir until no longer pink, about 5 minutes. Stir in chili powder, smoked paprika, salt, and cayenne pepper; cook for 1 minute.
• Pour diced tomatoes, apple cider, tomato sauce, and Worcestershire sauce into the pot. Bring to a boil; reduce heat to medium-low and simmer, covered, until flavors combine, about 30 minutes.
• Stir pinto beans into the pot. Simmer, uncovered, until beans are heated through, about 10 minutes.

SMOKEY APPLE BACON CHILI

Steps:

• In a large saucepan, fry Bacon until crispy over medium-high heat. Remove from pan and set aside.
• Sautee onions and peppers in bacon grease. About 3-5 Minutes.
• Add beef and cook until brown.
• Add cider and one tablespoon liquid smoke. Bring to a boil.
• Add cumin, bay leaf, salt, cayenne, garlic and chili powder and mix.
• Add beans, tomatoes and tomato paste. Bring to a boil. Simmer for about two and a half hours or until thickened.
• Remove the core from the apples and cut into a medium to large dice.
• Add bacon, apples, and the half teaspoon of Liquid Smoke and mix.
• Serve Hot topped with Shredded Cheese.

REAL-DEAL CHILI

Steps:

• In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.
• Stir in 3 cups water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings.