In a large pot cook the bacon until crisp, stirring often to cook evenly.
Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender.
Season all sides of the beef with salt and pepper and add to the pot. Brown the meat in batches, setting brown pieces aside until all the meat is browned.
Add the meat back to the pot and all the remaining ingredients and 3/4 of the bacon and stir to combine.
Choose your preferred cooking method...
Stove Top Method
Freshly Browned Brisket - Bring the chili to a simmer for 30 minutes over medium high heat, then set the heat to medium low and allow to continue cooking for 4-5 hours. Don't be tempted to stop at hour 3 even though the meat is looking tender, 4-5 hours is the key.Total time: 4.5-5.5 hours
Already Smoked Brisket - Bring the chili to a simmer for 10 minutes over medium high heat, then simmer on medium low for an additional 30-60 minutes or even all afternoon is fine - the preferred method for the best flavor.Total Time: 40-60 minutes
Oven Braised Method
Create the recipe following through the stove top method for the initial 10 minutes of a simmer.
Freshly Browned Brisket - Heat the oven to 350 and place the lid on the dutch oven or oven safe pot. Bake for 1 1/2 hours, remove the lid and cook for an additional 3 hours or until brisket is tender and falling apart. Total time: 4 hours 40 minutes
Already Smoked Brisket - Proceed per above and then add the lid and bake for 1 hour, remove the lid and bake for an additional 1 1/2-2 hours. Total time: 2 hours 40 minutes - 3 hours 10 minutes
Here's where we pull out the Traeger. Using apple, or your preferred pellet mixture, heat the smoker to 275 with the lid closed.
Freshly Browned Brisket - Begin as stated above, simmering on the stove for 30 minutes. Move the pot with a lid on it to the smoker and place directly on the grates, closing the lid and cooking for 45-60 minutes. Then turn the heat up to 350 and remove the lid. Cook for another 3- 4 hours.Total time: 4 hours 15 minutes - 5 hours 30 minutes
Already Smoked Brisket - Prepare the chili and simmer for 10 minutes. Place in a 275 degree smoker with the lid on for 30-45 minutes. Turn the heat up to 350, remove the lid and cook for another 1-2 hours for ultimate flavor.Total time: 1 hour 40 minutes - 2 hours 55 minutes
Slow Cooker Method
Freshly Browned Brisket - Begin as stated above, simmering on the stove for 30 minutes. Pour everything into the slow cooker and cook on low for 6-8 hours.Total time: 6 hours 30 minutes - 8 hours 30 minutes
Already Cooked Brisket - Prepare the chili as written allowing it to simmer for 10 minutes on the stove top. Move everything into the slow cooker and cook on low for 3-4 hours.Total time: 3 hours 10 minutes - 4 hours 10 minutes
Instant Pot Method
Freshly Browned Brisket - Brown the brisket first either on the stove top or in the Instant Pot on saute mode. You can also cook the bacon and veggies either on the stove top or Instant Pot. Then add all the ingredients to the IP and cook on high for 70-75 minutes. Perform a quick release.Total time: 1 hour 30 minutes
Already Cooked Brisket - Cook the bacon and veggies in the Instant Pot on saute mode (this can also be done on the stove top). Add all the rest of the ingredients to the Instant pot, close the valve, and cook on high pressure for 30 minutes. Perform a quick release.Total time: 45 minutes
Regardless of what method you choose, serve with sour cream, cilantro, cheese and remaining bacon!!
Chili can be kept in the refrigerator for 3-4 days.
Brisket Chili - 5 Ways
Amount Per Serving (1 Cup)
Calories 594Calories from Fat 252
% Daily Value*
Saturated Fat 10g63%
Vitamin A 1086IU22%
Vitamin C 27mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 50 of the Best Easy Soup Recipes for Families