Hearty Cowboy Chili with Sirloin, Bacon and Beer

The bacon starts popping against the bottom of the Dutch oven, and a few minutes later the sirloin is picking up a deep brown crust in the same smoky drippings.…

By Julia • October 25, 2026 • Reading time: 9 min

Save Recipe Print Recipe

Tip: save now, cook later.

Serves 4–6

The bacon starts popping against the bottom of the Dutch oven, and a few minutes later the sirloin is picking up a deep brown crust in the same smoky drippings. That’s when I know this Hearty Cowboy Chili with Sirloin, Bacon and Beer is off to a good start. It’s a thick, beef-forward pot of chili, with beans added near the end so they don’t spend the whole afternoon simmering.

I brown the beef in batches, then use beer to lift all those browned bits from the pot before the tomatoes and broth go in. The long, gentle simmer does the rest: the sirloin turns tender and the chili gathers a rich, savory taste without a long list of extras. By the time the beans are hot and the pot has thickened, the kitchen smells smoky and unmistakably like chili.

Hearty Cowboy Chili with Sirloin, Bacon and Beer, thick and hearty

“

Kitchen Note

Cut the sirloin into evenly sized cubes before you start cooking. Pieces close to the same size tend to become tender at the same pace, so you’re less likely to have a mix of soft bites and chewy ones.

Save this hearty cowboy chili with tender sirloin, smoky bacon, and beer for a cold night when you want a pot that simmers into a meal.

Save to Pinterest

Why the Beer Makes This More Than a Beef-and-Tomato Chili

Beer has a job before it ever becomes part of the chili’s liquid. After the beef browns and the spices cook briefly with the tomato paste, the beer loosens the browned bits stuck to the bottom of the pot. Those bits are concentrated beef and bacon flavor; scraping them up means they become part of the base instead of staying behind when you wash the pan.

A short simmer gives the beer a chance to mingle with the toasted spices before the crushed tomatoes and broth go in. Lager keeps the taste clean and malty, while amber beer brings a deeper toasted note. Neither choice should take over the pot. The long simmer rounds everything out, and the sirloin gives the chili a substantial, tender bite that ground beef can’t quite recreate.

What the Sirloin, Bacon, and Beer Each Bring to the Pot

Hearty Cowboy Chili with Sirloin, Bacon and Beer, smoky and chunky

Sirloin — Trimmed sirloin gives the chili distinct bites of beef without the heavier fat of some stew cuts. Choose a fresh-looking steak; there’s no need to pay extra for premium aging because the long simmer is doing the tenderizing. If sirloin isn’t available, beef chuck is a workable swap, though it may need longer to turn tender.
Bacon — Regular sliced bacon is all you need; specialty or thick-cut bacon isn’t necessary. It renders savory fat for browning and adds a smoky, cured-pork note to the pot. If you need to leave it out, use the vegetable oil as needed for browning and expect a less smoky result.
Lager or amber beer — Use a beer you’d be happy to drink, but an inexpensive bottle works well here. Amber is toastier; lager is lighter. For a no-beer version, replace the beer with the same volume of beef broth, knowing the chili will lose that malty edge.
Crushed tomatoes and tomato paste — Crushed tomatoes give the chili its body, while tomato paste contributes concentrated savoriness. Standard canned tomatoes are fine. If you only have diced tomatoes, pulse them briefly until they’re closer to a crushed texture.
Pinto and kidney beans — The two beans bring different shapes and textures, and canned beans keep the cooking time practical. Drain and rinse them before they go in. Black beans can replace the kidney beans for a softer, earthier variation.

Brown the Beef First, Then Let the Chili Simmer Low

Render the Bacon and Brown the Sirloin

Cook the bacon in a 6-quart Dutch oven over medium heat for 8–10 minutes, stirring now and then, until crisp. Transfer it to a plate and leave about 2 tablespoons of drippings in the pot. Season the sirloin with 1 teaspoon of the salt and the black pepper, then brown it in batches over medium-high heat, adding vegetable oil as needed; give each side about 2–3 minutes. Crowding the pot keeps the beef from browning well, so work in batches and move the browned pieces to a plate.

Soften the Vegetables and Wake Up the Spices

Add the diced onion and green bell pepper to the pot and cook over medium heat for 5–7 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the chili powder, cumin, smoked paprika, oregano, and tomato paste; keep the mixture moving for 1 minute so the spices toast without scorching. If the bottom looks dry, keep stirring rather than letting the paste catch.

Use the Beer to Lift the Browned Bits

Pour in the beer and scrape across the bottom of the Dutch oven to loosen the browned bits. Let it simmer for 3–4 minutes. Stir in the crushed tomatoes, beef broth, browned sirloin, bacon, and remaining 1/2 teaspoon salt. The mixture will look loose at this point; the uncovered finish and long simmer will help it thicken.

Simmer Until Tender, Then Add the Beans

Bring the chili to a boil, then lower the heat and simmer partially covered for 1 1/2–2 hours, stirring every 20 minutes. Keep the simmer gentle rather than letting the pot boil hard; the sirloin is ready when it’s tender, not merely when the timer runs out. Stir in the drained pinto and kidney beans and simmer uncovered over low heat for 20–30 minutes, until the beans are hot and the chili has thickened.

Three Practical Ways to Adapt This Cowboy Chili

Make It Gluten-Free With Gluten-Free Beer

Choose a gluten-free lager or amber beer in place of the regular beer. You’ll keep the malty character that broth alone doesn’t provide; the final flavor depends on the particular beer, so choose one with a taste you like.

Use Chuck for a Richer Beefy Bite

Swap the sirloin for the same amount of beef chuck, trimmed and cut into similar-sized cubes. Chuck brings a richer, more marbled texture, but it can take longer to become tender, so let the meat’s texture guide the simmer rather than stopping automatically at the first time mark.

Turn Down the Smokiness

Replace the smoked paprika with the same amount of regular paprika. The chili will have a gentler, less smoky finish, while the cumin, oregano, and chili powder still keep its familiar chili character.

Storage and Reheating

Refrigerator: Store in a covered container for 3–4 days. The fat may firm on top as it chills; it melts back into the chili when warmed.
Freezer: Freeze in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator.
Reheating: Warm gently in a saucepan over medium-low heat, stirring often, until the chili reaches 165°F throughout. Avoid a hard boil, which can scorch the thick base.

Questions That Come Up When the Chili Is on the Stove

Can I use dried beans instead of canned beans?+

Not without cooking them first. The short final simmer is meant to heat canned beans and thicken the chili, not cook dried beans from hard; cook dried beans separately until tender before adding them.

How do I keep the bacon crisp in the finished chili?+

The bacon softens as it simmers with the chili, so it won’t stay crisp like a topping. Its job here is to season the whole pot with smoky, savory flavor rather than provide a crunchy finish.

Can I prep the ingredients ahead of time?+

Yes. Dice the onion and bell pepper, mince the garlic, and measure the spices ahead; keep the chopped vegetables covered in the refrigerator. Keep the trimmed, cubed raw sirloin in a separate covered container in the refrigerator until you’re ready to cook.

How do I loosen leftover chili that has become too thick?+

Stir in a small splash of beef broth as you warm it in a saucepan, adding just enough to reach the consistency you like. Add it gradually; a little goes a long way once the chili is hot.