Smoked Chili Recipe (With Brisket, Bacon and Beans)

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Winter is back so no better time than to make a pot of this smoked chili with brisket, Bacon and beans (aka Triple B Chili). A mouthful to say and for sure a bowlful to enjoy. This Chili easy to make in one pot will give you all the flavors and textures you may be craving on a cold night.

table scene with pan filled with chili, cut up avocado, cutting board with knife, limes, cilantro, bread buns, little bowls with sides: cheese, chips, sour cream, bacon

Can you handle this smoked chili?

Get ready to take your taste buds on a flavor-packed journey with our mouthwatering smoked chili recipe! Bursting with smoky brisket, crispy bacon, and hearty beans, this easy to make Chili will get your heart!

Perfect for cozy nights in or game day gatherings. With a rich blend of spices, various textures and two kinds of meat you sure are in for a treat. 

Chili Bread Bowl, glass with water, small dish with sour cream, lime wedges

Why you will love this smoked chili

Hearty and Filling  – incredibly satisfying, packed with protein, fiber, and hearty ingredients. This chili will fill you up. Perfect meal after a long day or warming up on a chilly evening.

Comfort in a Bowl – feeling under the weather or need a pick-me-up? The rich, savory flavors and satisfying textures of this Chili will fix any blues you may be feeling. 

Easy to make – if you are like me and freeze leftovers, making this chili will be a breeze (2-3 hour breeze). Not much prep work is required, just gather the ingredients and start cooking.  

Meal prep – making a big batch of Chili takes the guessing out of what to eat for dinner. Play with the garnishes to make it more interesting each day. You won’t feel bored by eating the same thing every day. 

Sharing is caring – hosting a party, having family visiting, going to a potluck. Chili is always a crowd pleaser. Plus, it’s easy to customize toppings to suit everyone’s tastes.

Variations – possibilities are endless when customizing your Chili. So easy to adapt to any diet or tastes. I guarantee even picky eaters will love it. Classic beef, vegetarian loaded with veggies, or adventurous white chicken chili or seafood, there’s always something new to try.

It is actually good for you – packed with protein, fiber, vitamins, and antioxidants, it’s a nutritious choice that can help support overall health and well-being. The capsaicin found in chili peppers may improve metabolism and reduce inflammation.

Versatility – it is a blank canvas for flavor experimentation. From spicy and smoky to sweet and tangy. There’s no limit to the flavor profiles you can create. Plus, you can customize it with your favorite meats, beans, and veggies, making it perfect for everyone, regardless of dietary preferences.

Smoked Chili Ingredients, Variations and Substitutions  

Bacon – thick cut adds a hearty, smoky flavor to the chili, complementing the richness of the brisket. You can also use turkey bacon or skip it. Smoked sausage or ham are great options as well.

Brisket – diced smoked brisket brings a tender, melt-in-your-mouth texture and a deep, smoky flavor to the chili. Leftover roast beef or even pulled pork are great options as well. For a vegetarian chili, use smoked tofu or mushrooms. Both will add great texture and umami flavor. You can also substitute ground beef as well.

Beans – add heartiness and texture to the chili, while also providing additional flavor and protein. Make sure to drain and rinse the beans before adding them to the chili. Experiment with kidney beans, black beans, or pinto beans.

Onion and garlic – diced onion and minced garlic form the flavor base of the chili, adding aromatic complexity. Adjust the amounts based on your preference for intensity of flavor. If you’re sensitive to onions or garlic, use shallots or leeks as milder alternatives.

Spices – smoked paprika, chipotle pepper in adobo, cumin, oregano, chili powder, cinnamon and bay leaves – this flavorful blend of spices provides the chili with its signature smokiness, heat, and depth of flavor. Adjust the amount of spices to suit your taste preferences, especially if you prefer a milder or spicier chili. If you’re missing any of these spices, you can substitute with similar spices or chili seasoning blends.

Worcestershire sauce, Coffee and Dark Chocolate – all these ingredients add richness, depth, and complexity to the chili, enhancing its savory and smoky notes. Be cautious with the amount of Worcestershire sauce and coffee to avoid overpowering the other flavors. For a caffeine-free option, substitute the coffee with beef broth or water, and for a sweeter alternative to dark chocolate, you can use cocoa powder or omit it altogether.

Poblano and Jalapeno peppers – roasted poblano and fresh jalapeno peppers add gentle heat to the chili, balancing the richness of the other ingredients. Adjust the amount of peppers based on your preference for spiciness. If you prefer a milder chili, use a green bell pepper instead of jalapenos, or omit them entirely for a mild version.

Beef broth and Crushed, fire roasted diced tomatoes – Beef broth and fire-roasted tomatoes give this Chili a flavorful liquid base. Opt for low-sodium beef broth and adjust the amount of diced tomatoes based on your preference for thickness. For a variation, consider adding a 14.5 oz can petite diced tomatoes to introduce more texture and tomato flavor, making the chili even more hearty and delicious. For a vegetarian version, you can use vegetable broth and diced fresh tomatoes or tomato sauce instead of canned tomatoes.

Optional shredded Cheddar Cheese – Optional for garnishing, adds a creamy texture and rich flavor, complementing the smoky and spicy notes of the chili.

Equipment you will need 

  • Large pot or Dutch oven
  • Measuring cups and spoons
  • Chef’s knife
  • Cutting board
  • Pellet smoker
  • Large spoon for mixing, other utensils 
  • Wood pellet smoker optional, you can also make it on stove top
halves of baked potato served with chili , sunny side egg, bbq sauce, and other garnishes, glass of water

Top Tips for making the best smoked chili

  • Make it the day before – I know, I know planning is hard for some of us 🙂 letting the Chili sit for a while will allow the flavors to meld and fully develop.  
  • Low and Slow – don’t rush the process; this helps all the flavors to develop and the meat to become tender. An hour simmering is great, but longer is better.
  • Texture – you want thick, hearty with chunks of meat and beans. Add the beans towards the end of the cook
  • Use quality and fresh ingredients whenever possible
  • Build layers of flavor – start by browning your meat, sauté the aromatics, before adding spices and liquids. This process helps develop complexity and great flavor.
  • Be mindful of the spices you use and how much you add. Taste as you go and adjust the seasoning accordingly. Remember that spices like chili powder, cumin, and paprika can vary in intensity, so start with a little and add more as needed.
  • Don’t Forget Acidity: balance the flavor with a splash of vinegar or citrus to brighten up the flavors and add depth.
  • Add the beans towards the end of the cook to avoid them from becoming mushy and soft. Texture

How to make smoked chili on the smoker

  • Start by roasting the poblano peppers over an open flame. When charred on all sides, carefully place them in a bag to sweat. After 5-10 minutes remove them from the bag, scrape off the skin and dice the peppers. Set aside.

  • In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Remove the bacon from the Dutch oven or pot and set it aside. Leave the bacon drippings in the pot.
  • In the same Dutch oven or pot with the bacon drippings, add the diced smoked brisket. Brown the brisket on all sides, then remove it from the pot and set it aside with the cooked bacon.
  • Add the diced onion and minced garlic to the pot. Sauté until the onions are soft and translucent, about 5 minutes.

  • Stir in the smoked paprika, chipotle pepper in adobo, cumin, oregano, chili powder, cinnamon, and chocolate. Cook for an additional 1-2 minutes, until the spices are fragrant.
  • Deglaze the Dutch oven or Pot. Pour in the Worcestershire sauce and coffee, scraping the bottom of the pot to loosen any browned bits.
  • Preheat your smoker to 350F. 
  • Add Remaining Ingredients: Return the cooked bacon and brisket to the pot. Add the diced roasted poblano and jalapeno peppers, beef broth, crushed fire-roasted tomatoes, and chili beans. Stir well to combine. Tip: you can also add the beans towards the end of the cook to keep them plump.

  • Bring the chili to a simmer on your stove top. Then transfer it to the smoker and let it simmer gently for at least 1 hour, stirring occasionally. For even better flavor, let it simmer for 2-3 hours.
  • Adjust seasoning, taste for salt, pepper and adjust accordingly. Remove the bay leaves.
  • Serve hot garnished with shredded cheese, sour cream, avocado, cilantro, corn chips, tortillas.
chili in a serving bowl garnished with diced avocado, limes, jalapenos, utensils on the left, glass of water, bowl with bacon, sour cream, two slices of bread, napkin

What wood pellets should I use to smoke chili?

  • Hickory: classic choice for smoking meats, and its robust, slightly sweet flavor pairs wonderfully with brisket and bacon. It adds a rich, smoky aroma that will enhance the overall taste of the chili.
  • Mesquite: will add a bold, intense smokiness with a slightly earthy and nutty flavor. This strong flavor profile can stand up to the hearty ingredients in the chili and provide a distinct southwestern flair.
  • Apple: offer a milder, sweeter smoke that complements the savory and spicy flavors of the chili. It adds a subtle fruitiness to the dish, enhancing its complexity without overpowering the other ingredients.
  • Oak: provides a versatile, medium-bodied smoke flavor that works well with a wide range of ingredients. It imparts a balanced smokiness that won’t dominate the chili, allowing the other flavors to shine through.

Stove top instructions

  • Follow the instructions for the smoker and continue as below
  • Bring the chili to a simmer, then reduce the heat to low.
  • Cover and let it simmer gently for at least 1 hour, stirring occasionally. For even better flavor, let it simmer for 2-3 hours.

Instant Pot instructions

  • Follow the instructions for the smoker and continue as below
  • When all ingredients are added, stir them well to combine.
  • Secure the lid and set the valve to the seasling position
  • Select Manual or Pressure Cook function and set timer for 20 minutes on high pressure
  • Once cooking is done allow the the pressure to naturally release for 10-15 minutes. Then carefully switch the valve to the venting position to release any remaining pressure

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Storage instructions, reheating 

  • Refrigeration:
    • allow the smoked Chili to cool to room temperature before storing. This helps prevent bacteria growth and ensures food safety
    • consider dividing into smaller portions for easier storage and reheating.
    • transfer to an airtight containers or resealable bags.
    • use within 3-4 days for optimal freshness.
  • Freezing:
    • transfer portioned Chili to freezer-safe containers.
    • use within 2-3 months for the best quality and taste.  
  • Reheating:
    • From the Refrigerator:
      • Stovetop: transfer desired amount into a saucepan. Reheat over medium heat, stir occasionally to ensure even warming. 
      • Microwave: always use microwave -safe container; reheat in short intervals 30 sec – 1 minute, stirring in between to distribute the heat
    • From the Freezer:
      • thaw the frozen chili overnight in the fridge before reheating
      • once thawed follow the same reheating instructions as above
      • adjust consistency – you may need to add splash of broth or water to loosen up the chili (if it got thick during storage)
      • make sure the Chili is heated up all the way through. The internal temperature should reach 165°F (74°C)
chili in a serving bowl garnished with diced avocado, limes, jalapenos, utensils on the left, glass of water, bowl with bacon, sour cream, two slices of bread, napkin
table scene with pan filled with chili, cut up avocado, cutting board with knife, limes, cilantro, bread buns, little bowls with sides: cheese, chips, sour cream, bacon

Brisket, Bacon and Beans Smoked Chili

Sylwia Vaclavek
Take your taste buds on a flavor-packed journey with our Triple B Chili! Made with smoked brisket, crispy bacon, and hearty beans.
No ratings yet
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Course Dinner
Cuisine American
Servings 8
Calories 424 kcal

Equipment

  • large pot, Dutch oven
  • measuring cups and spoons
  • chef's knife
  • cutting board
  • pellet smoker oven, slow cooker, instant pot
  • utensils for mixing, stirring

Ingredients
  

  • 8 slices bacon thick cut and diced
  • 3-4 cups brisket smoked and diced
  • 1 onion medium and diced
  • 5 garlic cloves minced
  • 2 tbsp smoked paprika
  • 2 tbsp chipotle pepper in adobo
  • 2 tbsp cumin
  • 1 tbsp oregano
  • 2 tbsp chili powder
  • ½ tsp cinnamon
  • 3 bay leaves
  • 2 tbsp worcestershire sauce
  • ¼ cup strong brew coffee
  • 1 oz dark chocolate
  • 2 poblano peppers roasted and diced
  • 2 jalapeno peppers seeded and diced
  • 4 cups beef broth
  • 28 oz fire roasted tomatoes roasted fresh
  • 2 cans chili beans

Instructions
 

  • Start by roasting the poblano peppers over an open flame. When charred on all sides, carefully place them in a bag to sweat. After 5-10 minutes remove them from the bag, scrape off the skin and dice the peppers. Set aside.
  • In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Remove the bacon from the pot and set it aside. Leave the bacon drippings in the pot.
  • In the same pot with the bacon drippings, add the diced smoked brisket. Brown the brisket on all sides, then remove it from the pot and set it aside with the cooked bacon.
  • Add the diced onion and minced garlic to the pot. Sauté until the onions are soft and translucent, about 5 minutes.
  • Stir in the smoked paprika, chipotle pepper in adobo, cumin, oregano, chili powder, cinnamon, bay leaves and chocolate. Cook for an additional 1-2 minutes, until the spices are fragrant.
  • Deglaze the Pot. Pour in the Worcestershire sauce and coffee, scraping the bottom of the pot to loosen any browned bits.
  • Preheat your smoker to 350F.
  • Add Remaining Ingredients: Return the cooked bacon and brisket to the pot. Add the diced roasted poblano and jalapeno peppers, beef broth, crushed fire-roasted tomatoes, and chili beans. Stir well to combine. Tip: you can also add the beans towards the end of the cook to keep them plump.
  • Bring the chili to a simmer on your stove top.Then transfer it to the smoker and let it simmer gently for at least 1 hour, stirring occasionally. For even better flavor, let it simmer for 2-3 hours.
  • Adjust seasoning, taste for salt, pepper and adjust accordingly. Remove the bay leaves.
  • Serve hot garnished with shredded cheese, sour cream, avocado, cilantro, corn chips, tortillas.

Notes

Make it the day before – I know, I know planning is hard for some of us 🙂 letting the Chili sit for a while will allow the flavors to meld and fully develop.  
Low and Slow – don’t rush the process; this helps all the flavors to develop and the meat to become tender. 
Texture – you want thick, hearty with chunks of meat and beans. Add the beans towards the end of the cook
Build layers of flavor – start by browning your meat, sauté the aromatics, before adding liquids. 
Be mindful of the spices you use and how much you add. Taste as you go and adjust the seasoning accordingly. 
Don’t Forget Acidity: balance the flavor with a splash of vinegar or citrus to brighten up the flavors and add depth.
Add the beans towards the end of the cook to avoid them from becoming mushy and soft. Texture!

Nutrition

Serving: 1.5cupCalories: 424kcalCarbohydrates: 33gProtein: 30gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 70mgSodium: 1680mgPotassium: 1145mgFiber: 9gSugar: 11gVitamin A: 2058IUVitamin C: 34mgCalcium: 129mgIron: 7mg
Keyword bacon, beans, brisket, chili, comfort
Tried this recipe?Let us know how it was!
Did you make this recipe?

Smoked Chili Conclusion

This smoked chili made with smoked brisket, crispy bacon and hearty beans is a winner on so many levels. Flavors, textures and satisfaction after eating a bowl will have you reaching for seconds. Versatility of this hearty Chili and its garnishes makes it a fantastic dish to serve to family or friends. It sure is a must have in your meal prep rotation.

FAQ about Chili

What are the best Chili Toppings?

Ohh, where do I start 🙂 It honestly is up to you! But the most common toppings for chili include shredded cheddar cheese, sour cream, diced avocado, chopped green onions, fresh cilantro, sliced jalapenos, and crushed tortilla chips. 

Can I substitute the coffee for something else?

Yes, you can. Here are a few great options: beef or vegetable broth, beef stock, beer, red wine and of course water.

Can I use a cast iron pan instead of a dutch oven for this recipe?

Yes, you can use a cast iron pan instead of a dutch oven for browning the meat and sautéing the aromatics. However, for simmering the chili, a larger pot may be necessary to accommodate all ingredients and allow them to cook evenly. If your cast iron is large enough, you can certainly use it for the entire cooking process, keeping in mind to simmer at a lower heat to prevent sticking or burning.

Can I use fresh tomatoes? 

Yes, definitely a great idea. I would recommend roasting them prior to adding to the chili. Build up a layer of flavor. If you don’t want to roast the tomatoes, blanch them in hot water prior to dicing. This will help remove the skin. 

Can I make chili without beans?

Yes, you can absolutely make chili without beans if you prefer. Simply omit the beans from the recipe or replace them with additional vegetables or meat for a bean-free version of chili.

Can I cook beans the night before rather than using canned ones?

Absolutely! Cooking beans from scratch is a fantastic way to enhance the flavor and texture of your chili. 

How do I make my chili less spicy?

To make chili less spicy, you can adjust the amount of chili powder, cayenne pepper, or other spicy ingredients you use. Adding ingredients like beans, tomatoes, or dairy products such as sour cream or cheese can help temper the heat.

How long should I simmer chili?

Chili can be simmered for as little as 30 minutes to as long as several hours, depending on your preference. It is recommended to simmer chili for at least 1-2 hours to allow the flavors to meld together and the ingredients to become tender.

What is the best meat for chili?

The best meat for chili is often a matter of personal preference. Common choices include ground beef, cubed beef chuck, pork shoulder, or even chicken or turkey. Some people also like to use a combination of ground beef and other meats for added flavor and texture.

Can I make chili in a slow cooker or Instant Pot?

Yes, chili can be made in a slow cooker or Instant Pot for added convenience. Simply follow your appliance’s instructions for cooking times and settings, and adjust the recipe as needed to accommodate the cooking method. Click HERE to read more.

How can I thicken chili?

If your chili is too thin, you can thicken it by simmering it uncovered over low heat to allow excess liquid to evaporate. Alternatively, you can add a cornstarch slurry (cornstarch mixed with water), a couple tablespoons of tomato paste, or mashed beans to help thicken the chili.

Can I freeze chili?

Yes, chili freezes well and can be stored in the freezer for up to 2-3 months. Simply transfer the cooled chili to airtight containers or resealable bags, leaving some room for expansion, and label with the date before freezing. Click HERE to read more about storage and reheating.

What are the best beans to use in chili?

Kidney beans – most traditional choice for chili. They have a hearty texture and a slightly nutty flavor that pairs well with the other ingredients. 

Black Beans: Black beans are another popular choice for chili. They have a creamy texture and a mild, earthy flavor that compliments the spices and other ingredients. Black beans also hold their shape well during cooking,.

Pinto Beans: Pinto beans are a versatile option that works well in chili. They have a creamy texture and a slightly sweet flavor that adds depth to the dish. Pinto beans are often used in southwestern-style chili recipes, where they help to thicken the sauce and provide a rich, comforting flavor.

Cannellini Beans (White Beans): Cannellini beans are larger and creamier than kidney beans, with a mild flavor that blends well with the other ingredients in chili. They add a satisfying texture and can help to thicken the sauce, making them a great option for chili recipes that are on the milder side.

Avoid small white beans, which can break down and get lost in the mix.

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