Smoky Maple Bacon Chili

"A go to winter recipe in Minnesota when the wind chill starts to bite!"

Prep Time

20 minutes

Cook Time

2+ hours

Paired With

Main Protein



1.5 lbs ground beef 1 large onion, diced, 1 bell pepper, chopped, 1 can tomato sauce, 1 can pinto beans, drained and rinsed, 1 cup fire-roasted corn kernels (fresh or frozen), 3 tablespoons tomato paste, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, 2 cups beef broth, 2 tablespoons maple syrup
3 cloves garlic, minced
1 can fire-roasted diced tomatoes, undrained
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
4 slices of smoky bacon, cooked and crumbled
2 tablespoons chili powder
1 teaspoon smoked paprika
Salt and black pepper to taste
1 cup Black Box Cabernet Sauvignon


  • In a large pot, cook the ground beef over medium heat until browned. Drain excess fat if needed and set aside.
  • In the same pot, sauté diced onions until translucent. Add minced garlic and cook for an additional minute.
  • Add chopped bell pepper and cook until softened.
  • Stir in fire-roasted diced tomatoes, tomato sauce, black beans, pinto beans, kidney beans, corn, crumbled bacon, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
  • Pour in Cabernet Sauvignon and beef broth. Add maple syrup for a sweet touch. Bring to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes, allowing the flavors to meld.
  • Taste and adjust seasoning. Simmer for an additional 15-20 minutes.
  • Serve the Smoky Maple Bacon Chili hot, garnished with shredded cheddar cheese, chopped green onions, a dollop of sour cream and diced avocado.
  • Pair with Black Box Cabernet Sauvignon, enhancing the richness of both the wine and the chili. Enjoy the combination!