Slow Cooked Bacon Cheeseburger Chili for a Crowd

Crock-Pot Chili is my go to meal when I need to feed a crowd. It is the ultimate potluck recipe that everyone loves. Last month I made this Bacon Cheeseburger Chili for our chili competition and potluck at the on post chapel. I loved how it turned out and it was a hit, especially with the kids! Scroll down for the recipe and to see our chili taste test photos!

Print Recipe

Slow Cooked Bacon Cheeseburger Chili

Ingredients

• 1 1/2 lbs lean ground beef
• 8 slices cooked bacon chopped {divided}
• 1 cup yellow onion diced
• 4 garlic cloves minced
• 2 cups beef broth
• 2 8 oz cans crushed tomatoes
• 15 oz can tomato sauce
• 15 oz can black beans drained
• 15 oz can pinto beans drained
• 15 oz can red kidney beans drained
• 2 tbsp yellow mustard
• 2 tbsp Worcestershire
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp paprika
• salt/pepper to taste
• 1 cup cheddar cheese shredded
• olive oil for saute

Instructions

• In a large skillet over medium heat add diced onion and oil and saute until softened.
• Add garlic and cook, stirring, for an additional minute.
• Remove to a plate and add ground beef to the skillet.
• Cook, crumbling, over medium heat until browned. Drain if needed.
• Add cooked beef, onions, and 6 slices of chopped bacon to a large Crock-pot.
• Add in all the seasonings along with mustard and Worcestershire.
• Next, add drained and rinsed black, pinto, and kidney beans to the Crock-pot.
• Finally, add beef broth, both cans crushed tomatoes, and tomato sauce. Stir to combine.
• Cover and cook for 7-8 hours on low.
• Remove lid and add remaining 2 slices chopped bacon and 1 cup shredded cheddar cheese.
• Scoop into bowls and serve warm.

In  a large skillet over medium heat add diced onion and oil and saute until softened.

Add garlic and cook, stirring, for an additional minute. Remove to a plate and set aside. 

Cook ground beef  over medium heat until browned. Drain if needed. 

Add cooked beef, onions, and 6 slices of chopped bacon to a large Crock-pot. 

Add in all the seasonings.

Next, add drained and rinsed black, pinto, and kidney beans to the Crock-pot. 

For the burger taste, I like to add in a couple tablespoons of yellow mustard and Worcestershire. 

I love the look of this hearty chili!

Finally, add beef broth, both cans crushed tomatoes, and tomato sauce. 

Stir to combine all ingredients.

Cover and cook for 7-8 hours on low.

Remove the lid and top with remaining 2 slices of chopped bacon and 1 cup shredded cheddar cheese. 

If you’re a burger lover like me you will love this hearty chili!

Scoop into bowls and serve warm.

My girls, like their Mama, love samples! Ava eats hers with chips and Stella likes chili in a cup with all the toppings.

The chili and the samples at the cookoff. So many tasty versions.

We never crowned a winner since the virus stay at home roder happened right after. But it was fun no matter what!