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Multi-Cooker Bacon Cheeseburger Chili

So much delicious flavor.

I’m just going to leave this one with you.

But first.

And I LOVE LOVE LOVE the fact you can use the multi-cooker to brown ground beef and make the chili in the SAME POT. Seriously, it’s the little things like that this just make life in the kitchen a smidge more manageable đŸ˜‰

Also, be sure to note how and when the shredded cheese and cream/whole milk are used in the recipe!


Multi-Cooker Bacon Cheeseburger Chili

Prep Time15 mins
Cook Time8 mins
Servings: 8 persons


  • 1 lb. ground beef
  • 1 small white onion, chopped
  • 2 garlic cloves, crushed
  • 15 oz. can white beans
  • 15 oz. can pinto beans
  • 4 cups beef or chicken broth
  • 2 cups shredded cheddar cheese, divided
  • 2 cups whole milk or heavy cream
  • Salt and pepper
  • 4 strips bacon, cooked and crumbled
  • Side: veggies or side salad


  • In the multi-cooker insert on stovetop low or Saute at 350 F, brown the ground beef with the onion and garlic. Drain, if needed, and return to the insert.
  • Add the undrained cans of beans, broth and 1-2 cups of water (depending on how thick you want the chili)
  • SLOW COOKER: Set on low and cook for 8 hours. Once done cooking, stir in 1 cup of cheese and 2 cups whole milk or heavy cream to the chili in the multi-cooker.
  • STOVETOP: Set on stovetop high or Saute at 400 F and bring to bubbling. Let cook at a rolling bubble for 8 to 10 minutes, to allow flavors to mingle and marry. Once done cooking, stir in 1 cup of cheese and 2 cups whole milk or heavy cream to the chili. Ladle into bowls.
  • Cook and crumble the bacon and serve as garnish with the other half of the shredded cheese.
  • Serve Multi-Cooker Bacon Cheeseburger Chili with some veggies or side salad.