clock menu more-arrow no yes mobile

Filed under:

STS Cookin': Chili with Bacon

In this edition of STS Cookin we are taking a look at a tailgate classic, chili. This recipe comes to us from sradvan, and it is a completely different look to chili compared to what I've ever seen. Rather than a traditional recipe with ground beef, this one uses brisket and bacon as the meat component. Most importantly, there are no beans in this. Beans are the devils ingredient, and have no place in any chili according to him.


1 lbs.Bacon, cut into small pieces after cooking

1 lbs. Red Onion, diced

5 lbs. lean brisket or roast, cut into small cubes

1/3 cup Chili Powder

2 1/2 tbl. freshly minced Garlic

1 tbl. Cayenne Pepper

1 tbl. Cumin

1 tbl. Oregano.

1 tbl. Ground Sea Salt

1 tbl.Black Pepper

3 Green Or Red Bell Peppers.

1 Handful Of Diced Seed-In Hot Peppers (Serrano, Cherry, Jalapeno, Or Habanero)

1 Four Ounce Can Green Chiles.

36 Ounces Apple Juice.

2 twenty-eight Ounce Cans Diced Tomatoes.

1 tsp.Coriander.

1 Six Ounce Can Tomato Paste.

1-2 Ounces Dark Chocolate.

1 tsp. Orange Zest.

You are far better off taking a full brisket or a roast and cutting that up instead of buying pre-chopped stew meat. We would recommend starting with 2-3 jalapenos and working up in future batches to different peppers. Habanero/scotch bonnet is the hottest you can find in most places.


1. Cook the bacon to a nice crisp and set aside.

2. In a small bit of the bacon grease, saute the onions and bell peppers for 10 minutes. Add in the garlic to saute 5 minutes in.


3. Combine all the ingredients, except the bacon and brisket, with the peppers in a large pot and bring to a boil before reducing to a simmer.

4. Simmer for 30 minutes to allow the flavors to marinate. Test the liquid for the appropriate balance of spices, make adjustments if necessary.


5. Cut up the brisket into bite-sized pieces and add to the chili along with the peppers and the crushed up bacon.


6. Bring the chili to a boil before reducing to a simmer to cook for up to 4 hours. As with all chili, the longer it simmers the more the flavors can combine. Serve chili over cornbread, rice, or whatever carb floats your boat. Don't forget to top with cheese and onions if you like that sort of thing too.