This Maple Bacon and Ham Baked Bean Chili is a nod to my home in Virginia and the flavors that come from around the state.
This post and recipe is sponsored by Mirum but all opinions are 100% my own.
This chili celebrates familiar Virginia flavors. While developing the recipe I kept thinking of ingredients that remind me of home—hearty pork, a touch of sweetness, and comforting pantry staples. The result is a rich, savory chili with three different pork components: ham, bacon, and a sweet Italian sausage that adds depth without relying on the usual ground beef.
Baked beans are a distinctive element in this recipe. They bring texture, body, and a hint of sweetness that pairs perfectly with maple and smoked pork. Using two varieties of baked beans—maple-cured bacon baked beans and a vegetarian baked bean—adds complexity and balance. I also include tomato paste and RO*TEL Chili Fixin’s to layer in savory tomato flavor and a subtle heat. A splash of maple syrup ties everything together with a gentle sweetness that complements the smoky notes.
This recipe is flexible. If you prefer more heat, choose a spicier RO*TEL variety. You can experiment with different flavors of baked beans, but the maple-cured and vegetarian options work especially well here. The chili is comforting and filling—perfect for cool evenings or feeding a crowd.
Below is the full recipe and straightforward method to prepare this cozy, flavorful chili. It yields a generous batch and develops even more flavor if allowed to simmer slowly. Serve with your favorite chili toppings or simply enjoy it on its own.
Maple Bacon and Ham Baked Bean Chili
Maple Bacon and Ham Baked Bean Chili
16 CUPS
15 minutes
2 hours
2 hours 15 minutes
This Maple Bacon and Ham Baked Bean Chili is a nod to my home in Virginia and the flavors that come from around the state.
Ingredients
- 1 pound thick cut bacon
- 1 (28 oz) can BUSH’S® VEGETARIAN BAKED BEANS
- 1 (28 oz) can BUSH’S® MAPLE CURED BACON BAKED BEANS
- 1/2 teaspoon pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon ancho chili powder
- 1 tablespoon ground mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 cups water
- 2 (10 oz each) cans RO*TEL Chili Fixin’s
- 1 (12 oz) can Hunt’s® Tomato Paste
- 2 pounds sweet Italian sausage
- 1 pound hickory smoked boneless ham, cubed
- 1 ounce maple syrup
Instructions
- Dice the bacon and cook over medium heat in a large stock pot until slightly crisp.
- Remove the bacon and drain on a paper towel–lined plate.
- Pour off excess grease, leaving a bit for flavor.
- Add the diced ham to the pot and heat 2–3 minutes until warmed and beginning to brown on the edges; remove and set aside.
- Add the sweet Italian sausage and cook over medium heat until browned; drain excess grease if needed.
- Stir in the Hunt’s® tomato paste and the RO*TEL Chili Fixin’s with the browned sausage.
- Pour in the water and stir to combine.
- Add garlic powder, onion powder, ancho chili powder, ground mustard, cumin, and pepper; stir well.
- Pour in both cans of baked beans and stir to incorporate.
- Return the cooked bacon and diced ham to the pot and stir them into the chili.
- Stir in the maple syrup for a touch of sweetness.
- Bring the chili to a boil, then reduce heat and simmer.
- Taste and adjust seasoning as needed.
- Cover and simmer 1–2 hours to allow flavors to meld.
Love it? Pin it!
