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.