Brisket Chili Recipe with Bacon and Chipotles is exploding with delicious, deep, rich flavors that will warm you to your soul. It’s not just a comforting weeknight meal, you will totally wow weekend guests with it, too!
This is not a sponsored post. Melissa’s Produce sent me their Steamed Red Kidney Beans for recipe testing. Precooked, with a super smooth texture, they’re a delicious addition to this chili — especially this Brisket Chili Recipe! All opinions are my own, and as always, I only work with products I like and want to share with my readers.
Inspiration
“When you’re cooking, be sure to touch your ingredients, your equipment — everything — with feeling. With love. With heart and soul. You will taste this affection in the food. It’s the difference between good and amazing.”
This is one of the many things Roy Choi said today when I watched his cooking demo at the LA Times-The Taste. (In case you don’t know him — and you’ll want to — read about him here.)
I love making recipes likes this chili — layers and layers of flavors, each one building upon the last. The flavors are deep and complex . . . and when they’re combined, they are exquisite.
And let me tell you, this Brisket Chili Recipe with Bacon and Chipotles is certainly one made with my love, heart and soul. It’s for my family, after all. And you can taste it!
This is an an ideal fall and winter comfort food, so keep the recipe close as the days cool down. And make it with love! 🙂
I mean, seriously, just look at that deliciousness above. Come on!
Secret Ingredient in Chipotle Bacon Brisket Chili
Can you guess what it is?
It adds richness, flavor and a creamy texture to the sauce.
It’s chocolate! Yep, bittersweet chocolate. Just a little, and it’s just enough to do the trick.
What to serve with Brisket Chili Recipe with Bacon and Chipotles:
- Skillet Jalapeño Cornbread {Gluten-Free Recipe}
- Smoky Hatch Chile Cornbread {Gluten-Free Recipe}
- Fried Meyer Lemon Caesar Salad
- Compressed Watermelon Salad with Creamy Lemon Lime Avocado Dressing
- Colorful Citrus Carrot Salad
- Herbed Garlic Bread
Enjoy!
This is an unbelievably flavorful chili that's rich, smoky, hearty and super delicious!
Please note that the active work time for this recipe is 45 minutes, the remainder of the time is for the brisket to slowly cook -- and this can be done a day ahead of time.
- 2 pound brisket
- 6 strips applewood smoked bacon, cut into bite-sized pieces
- 2 cups yellow onion, small dice
- 2 tablespoons fresh garlic, crushed, roughly chopped
- 2 tablespoons jalapeño pepper, minced
- 2 1/2 tablespoons chipotle peppers in adobo sauce, roughly chopped
- 1/4 cup fresh oregano, finely chopped
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- 2 1/4 pounds vine-ripened tomatoes
- ½ cup dry red wine (such as Merlot, Pinot Noir, Shiraz)
- 3 ears fresh corn
- 3 (9-ounce) packages Melissa's Produce Steamed Red Kidney Beans
- 3 tablespoons finely chopped bittersweet chocolate
- salt and freshly ground black pepper
- optional garnishes: sour cream, grated cheddar, red onion
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To prepare the brisket: Preheat the oven to 225°F, and lightly coat your largest oven safe skillet (cast iron is perfect) with olive oil. (See notes) Season both sides of the meat generously with salt and pepper, and then place it -- fat side up -- in the pan, and cover it with a fitted lid or heavy-duty foil. Place it in the preheated oven for 6 hours. Remove the brisket from the oven, and place it on a large plate. (Leave any grease and juices in the pan!) Let the brisket cool slightly, and then use the back of a knife or a spoon to gently scrape off the fat and discard it. Now either shred the meat with your fingers, or cut it into slices -- against the grain, and then into bite-sized pieces. (The bite-sized pieces will ultimately shred later in the recipe.) Set aside. * YOU CAN DO THIS ENTIRE STEP THE DAY BEFORE -- JUST DON'T WASH THE PAN IF YOU DO. COVER IT WITH FOIL, KEEPING IT AS IS.*
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Place the unwashed pan over medium-high heat and add the bacon. Stirring occasionally, cook until golden and mostly crispy, about 5 minutes.
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Add the onions, garlic and jalapeños, still stirring from time to time, cook until the onions are soft and beginning to caramelize, about 15 minutes.
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Stir in the chipotle peppers in adobo sauce, fresh oregano, dried oregano, cumin, chili powder, and cinnamon. Cook until this is very aromatic, about 2 minutes. Season lightly with salt and then turn the heat to the lowest setting.
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Either crush the tomatoes in a blender, or roughly chop them until they're a coarse purée. Add this to the pan, along with the wine, turn the heat back up to medium-high and bring to a boil. Then reduce the heat to low and let this simmer for at least 15 minutes -- the alcohol should be cooked off and the liquid should be beginning to thicken.
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Cut the kernels off the ears of corn and add them to the pan with the kidney beans and the prepared brisket.
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Keeping the heat low, let all of the flavors marry for another 20 minutes or so.
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Mix in the chocolate and let it melt. Then season to taste with salt and pepper, and serve with any of the desired garnishes. (Here's How to Season to Taste.)
My cast iron skillet is very large and I can make this entire recipe in it, from start to finish. If that's not the case for you, simply change to a larger pan when you need to -- ideally after the tomatoes and wine have simmered.
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Sippitysup says
I must give brisket in chili a go. It sounds so rich and delicious. GREG
valentina says
Rich and delicious it is. Especially with the bacon! 🙂
David says
I love the mole aspect of this chili! Brisket makes the best chili – used so much for that here in Arizona. The layers of love and flavor you have added make this darned appealing, even in the hot summer days!
valentina says
Thanks, David. I know, it’s still super hot here also (though cooler, I’m sure). I can’t wait until it’s cool enough for this sort of food every night. My favorite! xo Valentina
Judy @ ImBoredLetsGo says
I’m always so intimidated with brisket but I think I’ll get over that with this recipe. It sounds AWESOME. Pinning this!
valentina says
Thanks, Judy! Making the brisket is super easy. Hope you try and enjoy! 🙂
Kari says
I’ve made spicy chocolate chili but never thought to add brisket and bacon – will have to try this out!
valentina says
Hope you like it Kari! 🙂
jen says
I’m always looking for new chili recipes – this looks fantastic. Can’t wait to try it
valentina says
Thanks, Jen! 🙂
evan kristine says
i love this! i will defenitely try this, perfect with rice or taco’s!
valentina says
Oh, I’d love it in a taco! Great idea!
Taylor | Perpetually Hungry says
This chili looks SO good – makes me crave fall-weather. So ready to make stews and soups like this! Yum!
valentina says
Thanks, Taylor! I know, I’m craving rain and clouds as much as this chili. 😉
Chris @ SimpleFood365 says
I have had a lot of different chili’s over the years but never one with brisket. That sounds yummy!
valentina says
This, Chris! Was the first time I used brisket and it was a big hit. 🙂
Molly Kumar says
This is such a comfortfood recipe – Delicious.
valentina says
Thanks, Molly. 🙂
Boastful Food says
I’m so glad your hubby eats meat again. This looks amazing!
valentina says
Thanks, Raquel! 🙂
Blooper says
Hi there,
Thanks for posting this; I’m making it right now. At what point do I put the brisket pieces back into the chili?
Thanks!
valentina says
Hi there. Oh I so hope I’m not too late and so sorry about the missing step! You’ll see that step 6 has been edited — that’s where you add the prepared brisket. I hope all went well and that it was delicious!
Jerriann Fleming says
I made this last night and it was more amazing than I could’ve imagined! Great in all this rain!!
valentina says
Hi Jeriann! So happy to hear from you. 🙂 Thank you for checking out my site and trying my recipe. So happy you loved this chili, and yes, perfect for these rainy days. Hello to everyone! ~Valentina
Marty says
Could I substitute the wine for a bottle of chocolate stout beer instead? also it calls for 1/4 cup of fresh oregano? That seems like alot
valentina says
Hi Marty,
I think the stout would be fantastic! That’s a great idea! (I would use the same measurement as wine.) As for the oregano, it is a lot, but works well. Feel free to adjust it if you want — it won’t really affect the overall deliciousness of the chili. 😉 Enjoy and thanks for checking out my recipes. 🙂 ~Valentina