brisket chili

This slow cooker brisket chili is one of our favorites! Made with fire roasted tomatoes and pinto beans, it's so comforting, hearty and delicious.

Slow Cooker Fire Roasted Brisket Chili

beef brisket

brown sugar

salt

pepper

smoked paprika

garlic powder

olive oil

chicken stock beer

sweet onion, (diced)

bell peppers, (diced)

garlic cloves, (minced)

chili powder

cumin

oregano

red pepper flakes

(14 ounce) can fire roasted tomatoes

pinto beans, drained and rinsed

(14 ounce) can crushed tomatoes

sour cream

cheddar cheese

jalapeno peppers

chives or scallions

Prepare the brisket the night before, as it takes about 8 hours to slow cook.

Stir together the salt, pepper, brown sugar, paprika and garlic powder. Sprinkle or rub all over the brisket. Heat the olive oil in a dutch oven (or your slow cooker, if it does it) over medium-high heat. Add the brisket and sear it on both sides until golden, about 2 minutes per side.

Place the brisket in the slow cooker with ½ cup of stock or beer. Cook on low for 8 hours.

After 8 hours, you can shred or chop the brisket. At this point, you can add ALL the other ingredients to the slow cooker. Since I have a slow cooker that also sautes in the crock, I remove the brisket first, then I saute the peppers, onions and garlic until soft.

Stir in all of the spices, tomatoes, beans and stock or beer. Add your brisket back in (if you removed it). Cover the slow cooker and cook on high for 2 to 4 hours, or low for 6 to 8 hours.

Serve with sour cream, grated cheddar, chives and scallions. Leftovers freeze well for about 6 months!

Brisket chili is a comforting, hearty meal perfect for using up leftover beef brisket in a cozy chili filled with beans, peppers and corn in a thick and chunky tomato base. 

Brisket Chili

onion

garlic (minced)

Bell pepper (yellow/orange, chopped)

cinnamon

black coffee (optional, can replace with broth, beer

kidney beans (drained and rinsed)

can black beans

can diced green chiles

can diced tomatoes

tomatoes

corn kernels

Place oil in a large heavy bottomed pot or Dutch oven over medium heat.

Add onions and sauté until softened, about 5 minutes.

Add peppers and garlic and cook for another 2 minutes, stirring so garlic doesn't burn.

Add the leftover brisket and spices to the pot. Stir to combine and cook for 1 minutes until fragrant.

Add coffee to the pot if using and scrape any browned bits from the bottom of the pan using a wooden spatula or spoon.

Add the tomatoes, green chiles and beans to the pot. Stir to combine and bring to a simmer uncovered.

Once simmering, cover and cook for a minimum of 45 minutes up to 1 1/2 hours).

Uncover, add the corn, stir and simmer an additional 10 minutes.

Season to taste with more salt and pepper if needed.

Serve with garnishes of your choice. (*see note)

I made this with leftover brisket and left over beans used the coffee which at first i was scared but i felt it gave it a good balance. I loved the simplicity of the ingredients and how fast and easy it was to do. Family favorite.

Super tasty! Followed the instructions exactly. We had leftover and put it in the freezer. The next day we had it for breakfast and still tastes delicious!

This was great! I made it with my left over brisket and my family couldn't stop raving about it! I think i am going to use the same recipe with chicken too!

We had a hearty and filling meal thanks to this recipe! I really loved the flavors! Such a great recipe!

This was my first time cooking with brisket and it was absolutely lovely. I re-heated some leftovers for lunches for the next two days too and these were even more delicious if that's possible. Thank you for a great recipe.

This is a fabulous recipe! I am super lazy,l ol, so I subbed a bag of frozen bell pepper and onion strips for the fresh. I'm sure this would be even better with fresh veggies, but I have to say that it was still delicious and the trade-off is worth it for me! Great recipe, will be making this again!

Made this last night for my husband and I- we used to live in Austin, TX so we are obsessed with anything brisket. The chili was very flavorful. I actually only had green peppers so I used those but next time I'll probably get yellow or orange (for a sweeter flavor like you mentioned).

Thanks for the recipe!

I'm going to send this to my parents because I know they'll love this, too! The toppings make it look so pretty, too!

This looks truly delicious. What a lovely weekend dinner idea. I'll add this to my list. Thanks!

This chili was super satisfying and so flavorful! Our whole family loved it!

Favorite recipe for our leftover brisket!

We just subscribed to a grass fed meat delivery service and every month we get at least 1-2 briskets. I just defrosted one a few days ago and was wondering how many different ways i could prepare it! Thanks for the great recipe.

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Top 2 brisket chili recipes from across the web

The most viewed brisket chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Slow Cooker Fire Roasted Brisket Ch...

Brisket Chili

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