Slow Cooker Chili With Beef, Beans & Bacon

Chili is one of those comfort meals that just hits during the fall.

You really can’t have fall without a good chili.

Bonus points: this version is packed with protein and fiber, so it still works really well for a healthy lifestyle while tasting like full-on comfort food.

Add some fresh sourdough bread, cornbread, or tortilla chips and honestly… what more do you need?

Why You’ll Love This Recipe

• Make-ahead friendly. Prep everything earlier in the day, let it cook low and slow, and when dinner rolls around — bam. Done.
• Protein packed. There are a million different ways to make chili, but this is my favorite because it’s loaded with beef, bacon, and beans to keep you full.
• Lots of fiber. Between the black beans and kidney beans, this is an easy way to get more fiber into dinner without making it feel like a “healthy” meal.
• Pure comfort food. Soup is good. Chili is better. Pair it with sourdough, cornbread, tortilla chips, or whatever your heart desires.

Ingredients

You can absolutely adjust this recipe to fit your own taste, but this is the version I keep coming back to.

It also won my husband’s chili cook-off competition one year, so I feel like that counts for something. 😂

• Ground beef
• Bacon
• Black beans
• Kidney beans
• Fire-roasted diced tomatoes
• Beef broth or beef bone broth
• Kinder’s Chili Seasoning
• Kinder’s The Blend
• Minced garlic
• Onion
• Green chiles
• Honey
• Maple syrup

Equipment

• Large skillet
• Cutting board
• Knife
• Crockpot or slow cooker
• Wooden spoon or spatula

You can also make this in a large Dutch oven if you prefer cooking it on the stove.

Ingredient Notes & Substitutions

You can make this recipe your own.

Don’t like bacon? Leave it out.

Prefer only one kind of bean? Totally fine.

Want it sweeter? Add a little more honey or maple syrup.

I always err on the side of adding less at first because you can always add more, but you cannot take it back out.

The same goes for seasoning.

Taste as you go.

How to Make Slow Cooker Chili

Start by cooking the bacon in a large skillet until it’s crisp.

Remove the bacon and set it aside, then brown the ground beef in the same skillet.

Once the beef is mostly cooked, add the diced onion and minced garlic and cook until the onion is tender.

I like to season the beef with a little Kinder’s The Blend while it cooks.

Drain any excess grease if needed.

Transfer the beef mixture to your slow cooker.

Add the kidney beans, black beans, fire-roasted tomatoes, green chiles, Kinder’s Chili Seasoning packet, and beef broth.

Crumble the cooked bacon into the slow cooker and stir everything together until well combined.

Cover and cook on high for 5–6 hours or low for 7–8 hours.

About an hour before the chili is finished, stir in the honey and maple syrup.

Start with the amount listed in the recipe card, taste it, and adjust if needed.

Then let it cook for that final hour so everything has time to come together.

Tips for Success

I’m giving you measurements, but this is still one of those recipes where you should absolutely taste as you go.

Seasonings can vary depending on the brand, how old they are, how much meat you use, and honestly just personal preference.

Especially with salt, pepper, honey, and maple syrup — use the recipe as your starting point, then grab your chef tasting spoon and see what it needs.

This is something I had to learn from my husband.

I used to blindly follow recipes online, and sometimes they were just… bland.

Once I started using the recipe as a guide and adjusting everything to my own taste, my cooking got so much better.

Measure with your heart. 😂

Common Mistakes

Skipping the sweetener completely

For my version, the honey and maple syrup are what round out the flavor and make it taste more like the chili I grew up loving instead of just beef, beans, and tomatoes in a pot.

You don’t need a ton.

A little goes a long way.

Forgetting the toppings

Toppings matter.

It’s like making a peanut butter and jelly sandwich without the peanut butter.

Don’t skip the cheese, sour cream, avocado, guacamole, green onion, tortilla chips, sourdough, or cornbread.

The toppings are half the fun.

Not tasting before serving

Even with a seasoning packet, taste the chili before serving.

You may want a little more salt, pepper, sweetness, or spice depending on your ingredients.

Storage & Reheating

Store leftover chili in an airtight container in the refrigerator.

I prefer using glass containers for things like chili and soup.

Let it cool slightly before transferring it to the container and refrigerating.

For one serving, the microwave works perfectly.

If you’re reheating enough for the whole family, transfer it to a saucepan and warm it over medium-low heat, stirring occasionally until heated through.

Frequently Asked Questions

Can I make this chili without bacon?

Absolutely. The bacon adds extra richness and smoky flavor, but the chili will still be delicious without it.

Can I use only one kind of bean?

Yes. I like using both kidney beans and black beans because I like the mix of textures, but you can use two cans of the same bean if that’s what you prefer.

Can I make this chili spicier?

Yes. You can use hotter green chiles, add cayenne, jalapeño, or extra chili seasoning depending on how much heat your family likes.

Why do you add honey and maple syrup?

For me, it balances the savory, smoky, and tomato flavors and gives the chili that slightly sweet, nostalgic flavor I love.

Start small and adjust to your own taste.

Can I make this on the stove instead?

Yes. Use a large Dutch oven or heavy-bottomed pot and let the chili simmer gently until the flavors have developed and everything is hot and tender.

Don’t Go Through Fall Without Chilli

This is the kind of recipe I want in my fall dinner rotation.

It’s cozy, filling, easy to make ahead, and it makes enough for leftovers.

You can keep it simple with cheese and sour cream or go all out with every topping in the fridge.

Either way, it’s one of those meals that makes the whole house smell good and makes dinner feel way more exciting than it actually was to put together.

And that’s my favorite kind of recipe.

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