Smoky Chili Recipe with Beef, Sausage & Bacon
This smoky Dutch oven chili is loaded with beef, breakfast sausage, and crispy bacon. Poblanos and chipotle in adobo give it a deep, smoky heat, and hand-crushed San Marzano tomatoes make the base rich and red. It’s mild enough for the whole family, and it’s even better after a night in the fridge. Top it with cheddar, green onions, sour cream, and extra bacon for the full bowl.
Part of the Featured Table: Clarence’s Table
This recipe comes from November 2026’s Featured Table, where I cook my way through the dishes that shaped someone’s life. Read Clarence’s full story and see the rest of the recipes from their table. Also, browse current and past tables for your next inspired meal.
How to make Smoky Chili?
Smoky Chili Recipe with Beef, Sausage & Bacon
A rich, smoky Dutch oven chili built in layers: crispy bacon, browned beef and sausage, poblanos, chipotle in adobo, and hand-crushed San Marzano tomatoes. It’s mild enough for the whole family and even better after a night in the fridge. This recipe is part of The Alt Table’s Featured Table series, inspired by Clarence Alt’s chili.
Ingredients
Meat
- 2 lbs ground beef 85/15 or fattier
- 1 lb breakfast sausage
- 12 oz smoked bacon
Aromatics and spices
- 3 poblano peppers seeded and diced
- 1 large yellow onion diced
- 6 cloves garlic minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
Tomatoes and heat
- 2 tbsp tomato paste
- 1 28 oz can whole peeled San Marzano tomatoes, crushed by hand
- ½ of the empty 28 oz can of water about 1¾ cups
- 1 15 oz can fire-roasted diced tomatoes with green chiles
- 4 chipotle peppers in adobo diced
- salt & pepper to taste
Toppings:
- chopped crispy bacon reserved from above
- shredded cheddar
- sliced green onions
- sour cream
- cilantro
- raw diced white onions
- limes
Instructions
- Render the bacon. Add the bacon to a cold Dutch oven and set it over medium heat so the fat renders slowly. Cook until crisp, then remove the bacon. Reserve the grease and set the bacon aside for topping.
- Brown the sausage. Cook the sausage in the same pot until browned. Remove it and drain the fat.
- Brown the beef. Cook the beef 1 lb at a time so the pan isn’t crowded. Remove it and drain the grease.
- Soften the vegetables. Add 1 tbsp of the reserved bacon grease to the pot. Sauté the onion and poblanos until soft.
- Bloom the spices. Add the garlic, chili powder, cumin, and smoked paprika. Cook until fragrant, about 1 minute.
- Toast the tomato paste. Stir in the paste and cook until it darkens to a deep red.
- Build the base. Add the crushed San Marzano tomatoes, the water, the fire-roasted tomatoes, and the chipotles in adobo.
- Simmer. Bring to a simmer, then add the beef and sausage. Simmer on low for at least 1 hour, then season with salt and pepper. For best flavors refrigerate at least 24 hours before reheating.
- Serve. Ladle into bowls and top with the chopped crispy bacon and your favorite toppings.
Notes
- Make ahead: The chili is even better after at least 24 hours in the fridge. Reheat gently before serving.
- Heat level: This version is smoky with mild heat. For more kick, add another chipotle or a spoonful of the adobo sauce.
