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!
Ingredient
- 1 lb bacon, chopped
- 1 lb lean (at least 80%) ground beef
- 1 medium red bell pepper, chopped (1 cup)
- 1 cup chopped onions
- 2 cloves garlic, finely chopped
- 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
- 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 cup Cascadian Farm™ frozen organic sweet corn
- 1/2 teaspoon salt
- 2 tablespoons chili powder
- Toppings, as desired
- Sour cream
- Shredded Cheddar cheese
- Chopped onion
- Chopped fresh cilantro leaves
Direction
- 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.
