Liz’s Fall Chili

Liz’s Fall Chili

This is a super easy super delicious chili that I pile on top of mashed potatoes. It is not too hot not too mild just right. Some of the key ingredients that make this recipe so good are bacon, smoked paprika and a can of beer. You can whip this up right before dinner or start this glorious meal early in the day and let it simmer, the longer it simmers the better it tastes.


  • 6 slices thick cut bacon
  • 4 cloves garlic, minced
  • 2 medium onions, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp oregano
  • 1 tbsp smoked paprika
  • 1 cup beer
  • 2 pounds hamburger
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can kidney beans, drained and rinsed
  • 1 (24 ounce) can crushed tomatoes
  • 1 (24 ounce) can diced tomatoes
  • salt
  • pepper


  • In a large heavy bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally.
    Once the bacon is browned, add the onions, garlic, bell peppers, chili powder, cumin, oregano, and smoked paprika and season with salt and pepper. Cook the vegetables until they are tender.
    Add the beef and break it up with a wooden spoon and keep stiring until brown. Stir in the beer and beans. Add the crushed and diced tomatoes. Turn the heat down and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper if needed.
    Top chili with sour cream and shredded cheedar cheese.
    I first add mashed potaoes to my bowl then top the potatoes with chili.
    Happy Eating!!

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