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"We're making a bacon and beef chili that I first made for John this football season," says Rach. "It was the first Jets' win of the season, so it's now considered a good luck thing!" John likes to top it with pickled jalapeno slices, chopped raw white onions and two kinds of cheese—shredded sharp cheddar and pepper Jack—but you can use your favorite condiments. And if you're a vegetarian, try the recipe with plant-based bacon and beef. It will still be delicious! 

For more chili inspiration, check out Rach's Beef 'n' Black Bean Chili and Everything Chili with Tortilla Tops


  • 1 tablespoon olive or vegetable oil
  • 6 slices meaty bacon, finely chopped
  • 1 onion, chopped
  • 2 fresh red or green chiles, seeded and chopped
  • 4 cloves garlic, chopped
  • 1 ½ pounds ground sirloin
  • 2 tablespoons tomato paste
  • 2 teaspoons Mexican oregano/dried oregano
  • Salt and pepper
  • 3 tablespoons chili powder blend (Rach likes Gebhardt's) or create a blend of ancho, Urfa, cayenne and smoked paprika
  • One 14-ounce can red kidney beans
  • One 14-ounce can fire-roasted diced or crushed tomatoes
  • 2 cups beef bone broth or stock
To Serve:
  • Shredded sharp cheddar or pepper Jack
  • Pickled jalapeno slices
  • Chopped raw white onions or sliced scallions


Serves: 4 to 6


Heat oil in Dutch oven or soup pot over medium heat and render bacon until crisp at edges, 3 to 4 minutes.

6-Quart Covered Stockpot

6-Quart Covered Stockpot

Rachael Ray

Add onions, peppers and garlic and stir a few minutes. Add beef and brown and crumble, then stir in tomato paste and season with oregano, salt, pepper and chili powder. Add beans, tomatoes and broth or stock and simmer to thicken and combine flavors.   

To serve, top bowls of chili with cheese, pickled jalapeno and onion.