Smoked Chili with Bacon

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Meet your new favorite chili recipe! This Smoked Chili is loaded with crispy bacon, packed with bold spices, and infused with real wood smoke flavor from the smoker. It’s the kind of stick-to-your-ribs goodness that’ll have everyone coming back for seconds!

Two bowls of chili with fritos, shredded cheese, and sour cream on top and corn bread muffins in the background.

Let’s be real – regular chili is great, but smoked chili with bacon? Amazing. The smoke adds this incredible depth that you just can’t get any other way, and bacon just makes everything better, right?

Smoked chili with bacon is perfect to make for fall football games, chilly winter weekends, or any time you’ve got a crowd to feed! Plus, it’s one of those dishes that actually gets better the next day, so you can make it ahead and just reheat when you’re ready to serve.

I recommend setting up a toppings bar with all the fixings – like shredded cheese, sour cream, diced onions, Fritos, and maybe even some extra bacon bits – and let everyone customize their bowl. Serve it with cornbread or even over baked potatoes if you’re feeling fancy!

Nikki’s Recipe Rundown

Taste: A deep smoky flavor is combined with the savory flavor of bacon, with a perfect blend of spices!
Texture: Smoked chili with bacon has a variety of texture, from tender chunks of meat to crispy bacon bits, and creamy beans in a thick, hearty sauce.
Ease: While it takes time to smoke, the actual prep is super straightforward – crisp the bacon and brown the meat, and then let your smoker do the heavy lifting.
Pros: This recipe makes a big batch of chili which tastes even better the next day!
Considerations: You’ll need a smoker if you want that smoky flavor infusion, and it takes some patience since great chili can’t be rushed! Don’t have a smoker, this chili is still delicious!
Recipe Repeatability: Once you try smoking your chili, I doubt you will ever go back. It adds a unique flavor that will have you craving this recipe again and again!

Ingredients Needed for Smoked Chili

Bacon: Adding bacon to this smoked chili recipe starts the flavor-building process and lends a savory flavor!
Ground Beef: Ground beef creates a satisfying base for the chili.
Onion & Garlic: These aromatics both lend a savory flavor and amazing aroma!
Bell Pepper: You can use a red or green bell pepper. Really any pepper is good. Green bell peppers can be a little less sweet than red, orange, or yellow ones.
Jalapeños: Fresh jalapeños are great for a little bit of spice!
Beans: I used a combination of kidney beans, black beans, and pinto beans. Canned beans work great!
Crushed Tomatoes: I like to use crushed tomatoes, but you can use diced tomatoes for a chunkier texture.
Green Chiles: For a bit more spice! Generally, green chiles are mild but have a nice, smoky flavor.
Tomato Paste: For a bit more depth of tomato flavor.
Beef Broth: Beef broth goes well with the flavors here, but you can use chicken broth if you prefer.
Spices: To season this chili to perfection, you will need dried oregano, ground cumin, salt, pepper, smoked paprika, and chili powder.
Cocoa Powder: This is the secret ingredient to perfectly rich chili. You will never know that cocoa powder is in the chili once you eat it, but it adds a wonderfully rich flavor.
Worcestershire Sauce: For an extra kick of umami flavor!

How To Make Smoked Chili with Bacon

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Crisp the Bacon

In a large, oven proof pot, cook the bacon pieces over medium heat, stirring until crispy. Remove to a paper towel-lined plate and set aside.

Side by side shots of cooking bacon in a Dutch oven.

Step 2 | Brown the Ground Beef

Add the ground beef and onion and cook until the meat is brown and cooked through. Drain most of the excess grease.

Side by side photos of cooking onions and browning ground beef in a Dutch oven.

Step 3 | Add Additional Ingredients

Add the rest of the ingredients and stir until combined.

Side by side photos of adding all the ingredients for smoked chili in a pot and stirring them together.

Step 4 | Smoke & Serve

Set the smoker to 250℉ and place the pot on top of the grill, uncovered. Stir every hour and let smoke at least 2-3 hours or up to about 5 hours.

Serve with your favorite chili toppings such as sour cream, tortilla chips, avocados, cilantro, and shredded cheddar cheese.

Placing the Dutch oven filled with chili on a grill to smoke.

Recipe Tips

Use quality meat! Both high quality bacon and ground beef will really increase the flavor of this smoked chili with bacon recipe.
Adjust the spice according to your liking. If you want it to be nice and spicy, keep the seeds and membranes from the jalapeños! Or, for a mild chili, deseed the jalapeños before adding them.
The longer you cook the smoked chili, the more flavorful it will become! You can even smoke this chili for up to 5 hours. Cooking it at a low temperature for a long period of time really allows the flavors to meld together.

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Overhead shot of smoked chili with bacon in a dutch oven with toppings placed around it.

Easy Smoky Chili Recipe Variations and Substitutions

Meat: Ground beef can be replaced with ground sausage for an extra-rich smoked chili or ground turkey for a leaner smoked chili! Leftover brisket or pork roast also go great in chili.
Beans: If you aren’t a fan of beans, you can technically omit them. However, you will need some more substance in the chili to replace them. Try replacing them with an extra pound of ground beef, or throw in a pound of ground sausage for added richness. Or, you can follow my no bean chili recipe, instead!
Spice: For less spice, you can add just one jalapeño pepper, or completely omit them for a very mild spice from the green chiles.
No smoker? No problem. Just allow the chili to simmer on low heat on the stove for 1-2 hours, or transfer everything to a slow cooker and cook on low for 6-8 hours. The flavors will still be amazing, just without the smoky touch!

Recipe FAQs

Do I have to have a smoker to make this chili?

While a smoker gives you that authentic smoky flavor, you can still make it on the stovetop or slow cooker instead! It won’t be exactly the same, but it’ll still be delicious.

Can I make this ahead of time?

Absolutely! In fact, it’s even better the next day when the flavors have had time to meld together. It’ll keep in the fridge for 4 days or in the freezer for up to 3 months.

What if I don’t have an oven-safe pot?

You can put all the chili ingredients in a large aluminum throw away dish. It might be smart to place this on top of a cookie sheet for easy removal from the smoker.

What are the best wood pellets to use for smoked chili?

I think almost any wood is great for this. I have tried it with applewood and mesquite and they taste pretty similar to each other.

Storage for Chili

Storage: Cover with foil or plastic wrap or place in an airtight container and store in the refrigerator for 4-5 days.

Freeze: To freeze, place the cooled chili in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and heat in a saucepan on the stove until heated through.

What to Serve with Chili with Bacon

I recommend serving your smoked chili with loads of toppings, like Fritos, a dollop of sour cream, and shredded cheddar cheese! For those who like it extra spicy, you can serve it with hot sauce or pickled jalapeños, too.

If you are feeding a crowd, you might want to serve it with some side dishes like skillet cornbread, air fryer corn ribs, or butter swim biscuits!

Other Recipes to Try

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Smoked Chili with Bacon

Nikki’s Recipe Rundown

Ingredients Needed for Smoked Chili