It’s no surprise that I love chili.  It’s one of my favorite things to cook year round, but especially in the colder months.  It’s so hearty and flavorful and is so easy to whip up!  For this Whole30 Bacon Chili, I have made it on my stovetop, in my slow cooker and in my beloved pressure cooker.  It can be made for an easy and quick weeknight meal or you can let it simmer away all day for a simply weekend dinner.  Either way, this bacon chili is packed with delicious taste and seasonings.  I have included directions below for whichever cooking method you prefer.  You definitely can’t go wrong with this one!  And bonus: it makes the best leftovers!  I’ve served this in a bowl garnished with avocado, stuffed inside sweet potatoes (or peppers would be good too!) and alongside cauliflower rice.  Simple, easy and delicious!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Lunch, Dinner
Servings: 8 servings



8 pieces Whole30 Bacon
1 white onion, diced into very small pieces
2 TBL olive oil
2 pounds ground beef (I love Porter Road)
1 6 ounce can tomato paste
1 tsp garlic powder
2 tsp paprika
1 tsp black pepper
2 tsp cumin
2 tsp chili powder
2 cups beef broth
Avocado, to garnish


STOVETOP: In a large skillet over medium heat, brown bacon for 3-4 minutes per side.  Remove from pan.  Next, brown ground beef in bacon fat.  Once browned, discard excess fat.  Add onion and olive oil to pan and sauté for 5 minutes.  Add remaining ingredients (except cooked bacon) to the pan and let simmer on low/medium for 30 minutes.  Just before serving, add bacon bits to pan.

SLOW COOKER: Brown bacon in a skillet and break up into small pieces.  Add all remaining ingredients and cook on high 3-4 hours or low 5-6 hours.

PRESSURE COOKER: Turn to sauté mode and add bacon, onion, olive oil and ground beef.  Once browned, add remaining ingredients and pressure cook on high for 10 minutes.  Let pressure naturally release.  Break up pieces of bacon.