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ground beef baked bean chili in a white bowl surrounded by corn chips
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4.11 from 19 votes

Ground Beef Baked Bean Chili

Ground beef baked bean chili features crumbles of cooked beef and crisp bacon simmered in a baked bean base. This recipe makes for an amazing chili that tastes like Grandma had a hand in your game day grub! You'll definitely want to add to your repertoire during football season and all year long!
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Chili, Dinner, Entree, Main Course, Soup
Cuisine: American
Servings: 8
Calories: 820kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 1 lb thick cut bacon, cooked crisp & crumbled
  • 2 lbs ground beef
  • 1 small white onion, diced
  • 2 28 oz cans petite diced tomatoes, undrained
  • 2 28 oz cans pork and beans, undrained
  • 1/2 cup beef broth
  • 2 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • pinch cayenne pepper
  • salt & pepper, to taste
  • 1 tbsp maple syrup
US Customary - Metric

Instructions

  • Add the bacon, beef, and onion to a large skillet. Cook until everything's cooked through. Drain all of the fat. Transfer the meat mixture to a large pot.
    1 lb thick cut bacon, cooked crisp & crumbled, 2 lbs ground beef, 1 small white onion, diced
  • Add the canned tomatoes & beans to the pot. Stir in the broth, along with all the seasonings, and syrup. 
    2 28 oz cans petite diced tomatoes, undrained, 2 28 oz cans pork and beans, undrained, 1/2 cup beef broth, 2 1/2 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, pinch cayenne pepper, salt & pepper, to taste, 1 tbsp maple syrup
  • Bring the chili to a boil. Stir, reducing the heat to a simmer. Cook, stirring occasionally, for 2-3 hours or until the mixture's thickened and all the flavors have combined.

Notes

  • While you are going to drain the beef, I like using leaner ground beef so the chili isn't greasy.
  • Adjust the seasoning to suit your taste. Use more cayenne for a kick or skip it all together if you don't like heat.
  • The chili will thicken up nicely just from slowly simmering thanks to evaporation and the starch in the beans. If it's not thick enough for you, just let it cook down a little longer!

Nutrition

Calories: 820kcal | Carbohydrates: 59g | Protein: 41g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1633mg | Potassium: 1700mg | Fiber: 16g | Sugar: 11g | Vitamin A: 1192IU | Vitamin C: 23mg | Calcium: 213mg | Iron: 9mg