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

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Red Hot Chicken

Recipe courtesy of Ree Drummond

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Vegetarian Chili

Recipe courtesy of Robin Miller

White Chili

Recipe courtesy of Ellie Krieger

Beef Chili

Recipe courtesy of Tyler Florence

Chicken Chili

Recipe courtesy of Ina Garten

Pressure Cooker Chili

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories