Bacon beef chili combines crisp bacon, crumbled ground beef, and small sirloin pieces in a modest amount of broth. It contains neither beans nor tomatoes and is less saucy than many conventional chili recipes. Cumin and a little mild chili powder provide a restrained seasoning base.
The sirloin cooks near the end in a separate skillet, then joins the hot beef mixture. This avoids a long simmer that can make a relatively lean steak cut firm and dry. The recipe makes six rich portions and does not attach a diet or health claim to the ingredient list.
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Why This Recipe Works
The bacon gives bacon beef chili enough smoky saltiness that extra salt belongs at the end. Draining most of the rendered fat prevents the broth from becoming a large pool of grease. Only a measured tablespoon is reserved for the later steak skillet.
Ground beef can simmer briefly with the broth and spices, while sirloin benefits from a shorter cook. Keeping these stages separate respects the different textures of the two cuts. The finished dish remains a loose meat mixture, since it has no tomato puree or beans to thicken the broth.
Ingredients for Bacon Beef Chili
For bacon beef chili, use one pound each of bacon, lean ground beef, and boneless sirloin. Cut the sirloin into even half-inch cubes so the pieces heat at a similar rate. Keep it refrigerated while the ground beef mixture cooks, and prepare it on a separate clean board.
Low-sodium beef broth makes the final seasoning easier to manage. The chili powder is a mild seasoning blend, not a teaspoon of pure hot cayenne. Both cumin and chili powder are included here for flavor; the recipe does not depend on a restrictive dietary label or unverified nutrition numbers.
Beef and bacon
- 1 pound bacon
- 1 pound lean ground beef
- 1 pound boneless sirloin steak (Thawed; 1/2-inch cubes)
Broth and seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (Mild chili seasoning blend)
- 2 cups low-sodium beef broth
- to taste fine salt (Taste first; bacon adds salt)
How to Make Bacon Beef Chili
Cook the bacon in a four-quart heavy pot over medium heat, working in batches if necessary, until crisp. Lift it onto a rack or towel-lined clean plate. Reserve one tablespoon of rendered fat in a heat-safe container, then drain the rest from the pot, leaving only the thin film that clings to it.
Brown the ground beef in the pot, breaking it apart for about eight to ten minutes and checking that it reaches 160°F. Drain excess fat if needed. Stir in cumin and chili powder, pour in broth, and simmer gently, partly covered, for fifteen to twenty minutes.
Near the end of that simmer, heat the reserved tablespoon of fat in a separate large skillet. Sear the sirloin cubes in an uncrowded layer, turning for roughly four to six minutes until the largest pieces reach at least 145°F. Rest them three minutes on a clean plate. Fold the steak and most of the crumbled bacon into bacon beef chili, keeping about a quarter cup bacon for the top. Warm together briefly, taste for salt, and serve without prolonging the steak’s simmer.
How to Serve
Spoon bacon beef chili into small bowls, distributing the three meats evenly and adding a little broth to each. Finish with the reserved bacon. A fresh side salad or a plain starch can accompany the dish according to preference. Cheese and sour cream are not required ingredients in this measured version.
Storage
Refrigerate bacon beef chili in shallow containers within two hours, or one hour above 90°F. Store for three to four days and reheat to 165°F throughout. Sirloin may become firmer during reheating, so warm gently after adding a spoonful of water if the broth has reduced. Freeze portions for up to two months for quality and thaw in the refrigerator.
The FDA safe food handling guidance explains prompt refrigeration and temperature checks for perishable foods.
Tips and Variations
For bacon beef chili, do not pour hot bacon fat into a cold thin glass or down the sink. Let discarded fat cool in a suitable container. Keep just the measured cooking amount and avoid adding tallow on top of it automatically.
If the broth reduces too far, add a small splash of hot water rather than extra concentrated bouillon. A heavily salted broth plus a pound of bacon can overwhelm the dish. The two cups of broth create a meat-heavy consistency, so do not expect a large pot of thin soup from this yield.
Frequently Asked Questions
Does bacon beef chili contain tomatoes?
No. This version relies on broth and the meats rather than tomatoes, beans, or a tomato-based sauce.
Why cook the sirloin separately?
It needs much less cooking than a tough stewing cut. A shorter sear and late addition help preserve its texture.
Can I use chuck instead?
Chuck needs a longer braise to become tender and is not an equal-time swap for the sirloin here.
Should I add salt at the start?
Wait until the bacon and broth are combined, then taste. Their salt levels vary considerably.
Is it a thick chili?
It is a rich meat-and-broth preparation without bean or tomato thickening. The finished texture is intentionally different from a conventional saucy chili.
More Recipes to Try
- Spicy Steak Chili
- Best Texas Style Chili Recipe (No Beans)
- Two Bean Beef Chili with Black and Kidney Beans
- Orzo Chickpea Artichoke Salad with Greek Dressing
Bacon Beef Chili with Sirloin and No Beans or Tomatoes
Ingredients
Beef and bacon
- 1 pound bacon
- 1 pound lean ground beef
- 1 pound boneless sirloin steak Thawed; 1/2-inch cubes
Broth and seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder Mild chili seasoning blend
- 2 cups low-sodium beef broth
- to taste fine salt Taste first; bacon adds salt
Instructions
- Crisp the bacon in a heavy 4-quart pot, using batches if needed. Reserve 1 tablespoon rendered fat for the steak and remove the rest, leaving the pot lightly coated.
- Cook ground beef in the pot until crumbled and at least 160°F, about 8–10 minutes. Drain excessive fat.
- Add cumin, mild chili powder, and beef broth. Keep at a gentle partially covered simmer 15–20 minutes.
- Near the end, heat the reserved bacon fat in another broad skillet. Cook ½-inch sirloin cubes in a single layer for approximately 4–6 minutes, turning and checking for 145°F in the largest pieces.
- Rest the steak on a clean plate 3 minutes. Stir it into the hot ground beef mixture with crumbled bacon, reserving about ¼ cup bacon for garnish.
- Warm briefly without an extended boil, taste before adding salt, and portion into 6 bowls with the reserved bacon.
