174 bacon dripping recipes

Oven-baked beef and navy beans braised low and slow with tomato sauce, chili powder, mustard, and bay leaves. A hearty from-scratch casserole that feeds a crowd.

Oyster artichoke bisque is a classic Louisiana creole soup: fresh oysters, artichoke bottoms, bacon, and heavy cream simmered with the holy trinity for a rich silky bowl.

Kettle goulash slow-simmers beef stew cubes with Hungarian paprika, five onions, green peppers, and tomato paste in the oven. Topped with sour cream.

Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.

Smoky andouille sausage simmered with tender potatoes, onions, and bell peppers in white wine and bacon drippings for Cajun comfort in one pot.

Homemade Nuts and Bolts party mix with almonds, three cereals, pretzels, and cheese crackers baked in a Worcestershire-bacon dripping sauce. Makes 5 quarts for a crowd.

Braised red cabbage with tart apples, red wine, brown sugar, vinegar, and caraway seeds cooked in bacon drippings. A classic German side, good hot or cold.

Breaded round steak browned in bacon drippings, then baked low and slow with Parmesan, oregano, and whole onions. A hearty country-style cube steak dinner that turns a tough cut tender in about an hour.

Homemade dog treats made with whole wheat flour, rolled oats, bacon drippings, and beef stock. Crunchy, wholesome biscuits your pup will go wild for. Makes 30 cookies with just 10 minutes of prep.

Old-fashioned barbecued beans with kidney beans slow-baked for hours in a tangy sauce of ketchup, chili sauce, cider vinegar, brown sugar, and bacon drippings. Sticky, sweet, and deeply savory.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.

Sylvia's stuffing lives up to its name with cubed bread, cornbread, oats, and sunflower seeds soaked in butter, bacon drippings, and turkey giblet broth. Seasoned with an unexpected kick of chili powder alongside classic herbs.

Red beans and rice from the Pink Adobe restaurant with ham hock, tomato sauce, Tabasco, and sausage. Soaked overnight, simmered for hours, with mashed beans stirred back in for creamy richness.

Louisiana-style crawfish chili with ground beef, bacon drippings, and a kick of cayenne. A bayou twist on classic chili that simmers low and slow until the crawfish meat surrenders to the broth.

A Texas-style chili with stewing beef, ham rind, dried pinto beans, and red wine simmered low for hours with cumin, cayenne, and oregano. No tomatoes, all meat, pure grit.