Cooking with Aubrey

Get Out N' PlaySmoky Beef and Bacon Chili

The recent temperatures make it feel like we are fully entrenched in summer, but the calendar and the back to school vibe, indicate that fall and cooler temps are closing in. I made this chili recently for our camping trip. It came together with little effort and once it cooled I froze it freezer bag. While away, it was a useful ice pack to help keep the cooler foods chilled, along with the bag of ice. At the campsite, it was an easy dinner to reheat over the coals or on a propane stove. The smoky flavor really shines the next day. And everything is better with bacon.

Smoky Beef and Bacon Chili


  • 4 slices of bacon, diced
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1.5 lbs ground beef
  • 1 Tbsp plus 1 ½ tsp chili powder
  • 1 ½ tsp ground cumin
  • 1 ½ tsp smoked paprika (sweet or hot)
  • 1 ½ tsp cayenne pepper
  • 1 tsp salt
  • 14 oz fire roasted diced tomatoes
  • 14 oz tomato sauce
  • 1 cup medium bodied beer
  • 1 tsp Worcestershire
  • 14 oz pinto beans, drained
  • Toppings: sour cream, green onion, shredded cheddar cheese


  1. In a large soup pot, cook the bacon until it just begins to brown, about 4 minutes. Add onion, stir occasionally, cooking until translucent, 4-7 minutes. Stir in the garlic and cook for 1 minute.
  2. Add ground beef, breaking it up and stir until it looses its raw color. Stir in spices and salt, cooking for 1 minute. Add tomatoes, tomato sauce, beer and Worchester sauce. Bring to a boil and then reduce heat, cover partially and cook for 30 minutes.
  3. Add beans and cook 10 minutes. Season to taste with salt.


Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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