Recipe courtesy of Nadia G
Save Recipe Print
1 hr 25 min
15 min
1 hr 10 min
4 to 6 servings



In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside. 

Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through. 

Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

White Chili

Recipe courtesy of Ellie Krieger

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Vegetarian Chili

Recipe courtesy of Robin Miller

Chicken Chili

Recipe courtesy of Ina Garten

Pressure Cooker Chili

Recipe courtesy of Alton Brown

White Chicken Chili

Recipe courtesy of The Neelys

Jamie's Award-Winning Chili

Recipe courtesy of Jamie Deen

Browse Reviews By Keyword

          Latest Stories