Description
This Jalapeño Popper Chili is a creamy, spicy, and hearty chili combining ground beef, pork, and crispy bacon with fresh jalapeños, cream cheese, and cheddar. Perfect for game days or cozy dinners, it offers a smoky flavor with a kick of heat balanced by creamy textures.
Ingredients
Scale
Meat and Protein
- 6 slices bacon, chopped
- 1 pound ground beef
- 1 pound ground pork
Vegetables and Aromatics
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 jalapeños, seeded and diced (leave some seeds for extra heat if desired)
- 1/2 cup green onions, sliced
- Extra jalapeño slices for garnish
Tomatoes and Beans
- 2 cans (15 ounces each) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 cans (15 ounces each) pinto beans, drained and rinsed
Liquids and Broth
- 1 cup chicken broth
Spices and Seasonings
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy
- 8 ounces cream cheese, cubed
- 1 cup shredded cheddar cheese
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot for cooking the meat.
- Brown Meat: Add the ground beef and ground pork to the pot. Cook over medium heat until browned, breaking up the meat with a spoon as it cooks. Drain excess grease if necessary to avoid a greasy chili.
- Sauté Vegetables: Stir in the diced onion, minced garlic, and diced jalapeños. Cook for about 5 minutes until the onions are softened and the jalapeños have released their flavor.
- Add Liquids and Seasonings: Add the diced tomatoes, tomato sauce, pinto beans, chicken broth, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Stir everything well to combine and bring the mixture to a simmer.
- Simmer Chili: Reduce the heat to low and let the chili cook uncovered for 30 minutes. Stir occasionally to prevent sticking and to meld the flavors together.
- Add Cream Cheese and Cheddar: Stir in the cubed cream cheese until fully melted and smooth. Then add the shredded cheddar cheese and simmer the chili for another 5 minutes until creamy and cheesy.
- Serve: Serve the chili hot, topped with the crispy bacon pieces, sliced green onions, and extra jalapeño slices if you desire extra heat and garnish.
Notes
- For a spicier chili, keep some jalapeño seeds in the mixture or add cayenne pepper to taste.
- This chili can be made in a slow cooker—cook on low for 6 hours or on high for 3 hours; add cream cheese and cheddar at the end to melt through.
- Drain excess grease after browning the meats to prevent overly greasy chili.
- Adjust the heat level by varying the amount of jalapeños or removing all seeds for milder flavor.
