Why You’ll Love this Smoky Bacon-Infused Texas Chili
When you’re craving a hearty bowl of chili that packs a serious flavor punch, this smoky bacon-infused Texas chili is exactly what you need.
I’m talking about rich, deep flavor that starts with crispy bacon rendering its fat—creating the perfect foundation for browning beef and aromatic onions.
The secret? That bacon fat carries smoky goodness throughout every spoonful. Plus, the dried pasilla peppers create complex heat that’s warming rather than overwhelming.
Ever noticed how some chilis taste flat? Not this one. The beer adds depth while cutting through the richness, making each bite perfectly balanced.
Trust me, this is Texas in a bowl.
What Ingredients are in Smoky Bacon-Infused Texas Chili?
Traditional Texas chili is all about the meat, the spices, and that unmistakable depth of flavor that comes from slow cooking. This authentic recipe starts with bacon for a smoky foundation that elevates everything else. Unlike many modern chilis, you won’t find beans or tomato chunks here—this is pure Texas-style chili focused on beef and rich, complex seasonings that develop into something truly special over time.
- 3 slices thick bacon
- 3 pounds lean ground beef
- 1 medium onion, chopped fine
- 3 garlic cloves, minced
- 6 ounces tomato paste
- 3 tablespoons ground cumin
- 1 tablespoon ground oregano
- 1 tablespoon salt
- 1 tablespoon black pepper
- 12 ounces beer
- 6-9 dried pasilla peppers
- 3 cups water
- Optional: masa harina for thickening
- Optional: cayenne pepper or Tabasco sauce for additional heat
The quality of your ingredients really matters here. Look for thick-cut bacon with good fat content—that’s where much of your flavor foundation comes from. For the dried pasilla peppers, don’t substitute with fresh peppers as you’ll miss out on their earthy, slightly fruity flavor profile that develops during the drying process. And while any beer will work, a medium-bodied amber or lager complements the meaty flavors without overwhelming the other ingredients. Can’t find masa harina for thickening? Cornmeal works in a pinch, though the texture won’t be quite the same.
How to Make this Smoky Bacon-Infused Texas Chili
Start by cooking 3 slices of thick bacon in a large, cast-iron kettle until they’re perfectly crisp. This is where the magic begins—that smoky bacon flavor will become the foundation of your chili.
Remove the bacon (yes, sadly we discard it after stealing all its wonderful fat), and into that liquid gold add your 3 pounds of lean ground beef, 1 medium finely chopped onion, and 3 minced garlic cloves. Sauté everything until the meat loses its pink color and turns gray. The aroma at this point? Absolutely mouthwatering.
Now comes the flavor-building phase. Stir in 6 ounces of tomato paste until it coats everything, then add your spice mixture: 3 tablespoons of ground cumin, 1 tablespoon each of ground oregano, salt, and black pepper.
The kitchen should be smelling like a proper Texas roadhouse by now. Pour in 12 ounces of beer (and maybe sip the rest while you cook?), give everything a good stir, and temporarily remove from heat.
Meanwhile, prepare your chile paste by removing stems and seeds from 6-9 dried pasilla peppers, then boiling them in 3 cups of water for about 15 minutes until they’re soft and pliable. Blend the softened peppers with their cooking water into a smooth, thick sauce.
Return to your meat mixture and pour in this homemade chile sauce, combining everything thoroughly. This is where patience becomes your secret ingredient—simmer the chili gently for about 2 hours, checking after 90 minutes to assess the consistency.
Need it thicker? Add a tablespoon of masa harina. Too thick? A splash of water will do the trick. Remember, traditional Texas chili develops its character over time, so that slow simmer is non-negotiable. Using a stand mixer can help thoroughly incorporate the masa harina if you’re adding it to thicken the chili.
For best results, use a premium meat thermometer to ensure your chili maintains the perfect slow-cooking temperature throughout the simmering process.
For those who crave more heat, a dash of cayenne or Tabasco can be added to individual servings rather than the whole pot, keeping everyone happy regardless of their spice tolerance.
Smoky Bacon-Infused Texas Chili Substitutions and Variations
While authentic Texas chili calls for specific ingredients, there’s plenty of room for delicious improvisation in this smoky, bacon-infused recipe.
I can’t imagine making chili without bacon, but pancetta works beautifully if you’re feeling fancy. No pasilla peppers? Ancho or guajillo peppers create equally complex flavors with varying heat levels.
For a lighter version, ground turkey can replace beef, though I’d keep some bacon for that essential smokiness.
Vegetarians might try textured vegetable protein with extra smoked paprika. Dark beer adds richness, but coffee makes a surprisingly good substitute.
What to Serve with Smoky Bacon-Infused Texas Chili
A perfectly prepared bowl of smoky bacon-infused Texas chili deserves companions that complement its bold, complex flavors without stealing the spotlight.
I love serving mine with warm cornbread, slightly sweet and crumbly, perfect for sopping up those precious last drops of chili.
Consider adding a simple side salad with crisp lettuce, tomatoes, and a light vinaigrette to cut through the richness.
Can’t forget the traditional fixings—diced onions, shredded cheddar, sour cream, and sliced jalapeños let guests customize their bowls to perfection.
For beverages, an ice-cold beer or lemonade works wonders to balance that smoky heat.
What’s your go-to chili companion?
Final Thoughts
True Texas chili represents more than just a meal—it’s a tradition that brings people together around bold, unapologetic flavors. The smoky essence of bacon, the richness of beer, and the complex heat from those pasilla peppers create something truly special in that cast-iron pot.
I’m convinced there’s nothing quite like watching a proper Texas chili simmer away on a lazy Sunday afternoon, filling your home with aromas that tell stories of the Lone Star State. For those seeking variety in your comfort food repertoire, a hearty beef soup with barley makes an excellent alternative when you want something equally satisfying but lighter than chili.
Whether you’re serving it solo or alongside cornbread, this recipe honors the no-beans, all-meat philosophy that Texans hold dear. Comfort food at its finest. Similar to Swiss Steak recipes, the slow simmering process allows all the flavors to meld perfectly, creating a rich, harmonious dish.
