Get ready to meet your new favorite comfort food! This isn’t just any ordinary bowl of chili; we are talking about a deeply savory, smokey, and incredibly hearty Beef Bacon Brisket Chili that will absolutely blow your mind. Imagine tender, melt-in-your-mouth brisket swimming in a rich, tomato-based sauce with the salty crunch of beef bacon in every bite. It is thick, soul-warming, and has just the right amount of kick to keep things exciting. Trust me, once you smell this simmering on your stove, you’ll know you’ve made the best decision of your week!

Why You’ll Love This Recipe

The Ultimate Flavor Combo: Combining smoky beef bacon with rich brisket creates a depth of flavor that standard ground beef just can’t touch. It’s a total game-changer!
One-Pot Magic: Everything happens in one big pot, meaning fewer dishes and more time to relax while the magic happens on the stove.
Perfect for Crowds: This is the ultimate “weekend project” meal that feeds a hungry family or a group of friends for game day.
Better the Next Day: Like all great chilis, the flavors marry and deepen overnight, making the leftovers even more delicious.

Ingredients

All you need for this masterpiece is a little patience and these stellar ingredients. Remember, the focus here is on building layers of flavor!

Olive Oil: Used to get that perfect sear on the meat without sticking.
Beef Bacon: This adds a wonderful smoky, salty base that permeates the entire dish.
Beef Brisket: Cut into small cubes, this becomes incredibly tender and succulent after its long simmer.
Large Onion & Bell Peppers: The “holy trinity” of chili aromatics that provide sweetness and texture.
Garlic: Essential for that punchy, savory depth we all love.
Chili Powder, Cumin, Smoked Paprika & Cayenne: Our spice powerhouse! This blend brings warmth, earthiness, and a hint of smoky heat.
Diced & Crushed Tomatoes: A mix of both gives you the perfect balance of chunky texture and a thick, velvety sauce.
Kidney & Black Beans: These add heartiness, fiber, and a lovely creamy texture to every spoonful.
Beef Broth: The liquid gold that keeps everything moist and intensifies the meaty flavor.
Salt & Black Pepper: To make all those gorgeous flavors pop.

Note: The ingredients with full measurements can be found right under the article in the recipe card.

How to Make the Recipe

Step 1: Crisp the Bacon

Start by heating your olive oil in a large, heavy-bottomed pot (like a Dutch oven). Toss in your chopped beef bacon and cook it until it’s lightly crispy. That rendered fat is pure flavor gold!

Step 2: Sear the Brisket

Add those beautiful cubes of brisket into the pot. Let them brown on all sides for about 6–8 minutes. This step is crucial because that golden crust on the meat equals maximum flavor later on.

Step 3: Soften the Veggies

Stir in your diced onion and colorful bell peppers. Cook them for about 4 minutes until they are soft and have soaked up some of those meaty juices. Add the garlic last and cook for just 30 seconds so it smells amazing without burning.

Step 4: Spice it Up

Sprinkle in your chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Give everything a really good stir to make sure every single piece of meat is coated in those glorious spices.

Step 5: The Long Simmer

Pour in the diced tomatoes, crushed tomatoes, both types of beans, and the beef broth. Bring it to a gentle boil, then turn the heat way down and cover. Let it simmer for 1 hour 45 minutes to 2 hours. Your kitchen is going to smell unreal!

Step 6: Final Touch

Once the brisket is fork-tender and the chili has thickened into a luscious consistency, give it a final taste. Adjust the salt or spice if you like, and you are ready to serve!

Pro Tips for Making the Recipe

Don’t Rush the Meat: Searing the brisket in batches if necessary ensures it actually browns rather than steams. That “fond” (the brown bits at the bottom of the pot) is where the magic lives!
The Low and Slow Rule: Brisket needs time to break down. If the meat still feels a bit tough, just give it another 15–20 minutes of simmering. It will get there!
Control the Heat: If you’re sensitive to spice, start with half the cayenne. You can always add more at the end, but you can’t take it out!
Deglaze the Pot: When you add the broth, use your wooden spoon to scrape up all those flavorful bits stuck to the bottom of the pot.

How to Serve

This chili is a superstar all on its own, but the toppings make it a party!

The Classic Way: Load it up with shredded cheddar cheese, a big dollop of sour cream, and a sprinkle of fresh green onions.
For a Crunch: Serve it with a side of warm cornbread or a handful of salty tortilla chips for dipping.
Spicy Style: If you’re a heat-seeker, add some sliced fresh jalapeños or a dash of your favorite hot sauce on top.

Make Ahead and Storage

Storing Leftovers

Let the chili cool completely before placing it in an airtight container. It will stay fresh and delicious in the fridge for up to 4 days.

Freezing

This recipe is very freezer-friendly! Store it in a freezer-safe container for up to 3 months. Just make sure to leave a little room at the top of the container as the liquid may expand.

Reheating

Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium-low heat, stirring occasionally, or use the microwave in 1-minute bursts until piping hot.

FAQs

1. Can I use a different cut of beef if I can’t find brisket? Absolutely! While brisket is the star for its texture, you can substitute it with chuck roast cut into cubes. It has a similar fat content and will become just as tender during the long simmer.

2. Is this chili very spicy? It has a nice warmth thanks to the chili powder and smoked paprika, but it isn’t “blow-your-head-off” hot. The 1/2 teaspoon of cayenne gives it a gentle kick, but feel free to omit it if you prefer a very mild chili.

3. Why do I have to cook it for two hours? Brisket is a tough muscle that needs time to transform into those tender, juicy bites. The long simmer also allows the tomatoes and spices to reduce and thicken into a rich sauce rather than a thin soup.

4. Can I make this in a slow cooker? Yes! After browning the meat and veggies in a skillet (don’t skip this part!), transfer everything to your slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours until the meat is perfectly tender.