Slow Cooker Fire Roasted 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.
Chili season is here!
Yes yes, it’s always chili season, but you know what I mean. Crunchy leaves, cool air, pumpkins and sweatshirts. I’m game anytime!
This brisket chili is incredibly hearty, super smoky and so wildly flavorful. It just might be Eddie’s new favorite chili and that’s saying something because he LOVES chili.
Chili is the only soup he really truly loves.
So I love experimenting with different chili recipes and I’m so glad this one came to fruition. I often have a few cuts of meat in my freezer, so having a great chili recipe to utilize that meat is the perfect option.
It is a bit high-maintenance, in that you have to cook the brisket first and THEN make the chili. It’s totally worthy it though.
Let me tell you how I make it happen!
The night before, I throw the brisket in the slow cooker. This way it cooks overnight and gets super fall-apart tender. Once it’s tender in the morning, you can choose to either shred it or chop it, whichever you would like. Your preference!
Then everything goes into the slow cooker. You can cook it for a few hours on high or let it simmer all day on low. I have a slow cooker that has a sauté option (it’s seriously amazing and I use it for SO many things!) – this version right here. So I like to remove my brisket, and in that same crock, sauté the onions and peppers with spices to really develop the flavor.
This isn’t necessary of course – you can throw everything right in, raw onions and all. But I do find that sautéing them first starts you off with a great layer of flavor. I am ALL about building layers of flavors in my recipes and allowing the flavors to fully develop. It’s the key to making a great meal happen!
Whether you cook the onions and peppers or not, everything goes into the slow cooker!
These are the key ingredients that make this recipe absolutely delish:
Fire roasted tomatoes. These are pretty much the only diced tomatoes I use these days. They have such great charred, smoky flavor. I use them in my tomato soup and minestrone and many other things. I absolutely love them!
Pinto beans. Pintos may just be my favorite bean. I love how creamy they are – and also I love their size. You can use any bean here, but I find that pinto is my favorite. If you’d like to keep things traditional with kidney beans, go for it. Or use black beans. Whatever you love!
The perfect blend of spices, like smoked paprika, a hint of cumin, chili powder (of course!), a touch of dried oregano and even some crushed red pepper flakes for a bit of heat.
Some beer… or stock. I love using beer, just like this game day chili that uses a whole bottle. It adds so much flavor and richness to the soup.
The brisket, which is a no brainer. Again, chopped or shredded. Your call.
Toppings are KEY when it comes to chili. If you need some hints, take a look at my method of setting up a chili bar. If it’s a busy weeknight, I suggest the classics like cheddar cheese, chives or scallions and some plain greek yogurt or sour cream.
Or if it’s the weekend and you have more time to go all our, I suggest some tortilla chips or tater tots, avocado, jalapeños, pico de gallo, cornbread, pickled onions and corn.
Um, hi, I’m starving now. This looks amazing!
As usual, this chili freezes great. The leftovers are wonderful. Did anyone else grow up with their mom telling them how much better chili is the next day?
It’s perfect for lunch, works for dinner, is great on hot dogs or nachos and can be shared with friends and family. That’s my favorite way to make it. Do this whole slow cooker thing and make a big batch, then give half to your neighbor!
If you’re looking for more chili recipes, I have about a thousand. I suggest this game day beer chili, my weeknight maple turkey chili, this fire and ice chili (omg!), buffalo chicken chili or my butternut squash quinoa chili to name a few
There is a chili for every mood!
Slow Cooker Brisket Chili
Slow Cooker Fire Roasted Brisket Chili
- 2 pounds beef brisket
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- ½ cup chicken stock or your favorite beer
- 1 sweet onion, diced
- 2 bell peppers, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 2 (14 ounce) can fire roasted tomatoes
- 2 (15-ounce) can pinto beans, drained and rinsed
- 1 (14 ounce) can crushed tomatoes
- 1 cup chicken stock or your favorite beer
- sour cream
- grated 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!
Did you make this recipe?
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I appreciate you so much!
Pass me the chips!
13 Comments on “Slow Cooker Fire Roasted Brisket Chili.”
I have been trying to recreate a chili we have at a smokehouse with brisket, this sounds like it could come close, Will definitely be trying this!
1st of all ,I have to tell you I found your book( The Pretty Dish) in an Incredible store “Seed to Stem” in Worcester Ma. ….check it out!
I am going to make this tomorrow! Again another great recipe by you!
This looks wonderful! Can the brisket be be cooked in an instapot?
C’mon, leave the filler out or serve them on the side and you have a winner!
eat shit then chili snob dick head.
The web’s full of recipes by chili snob dick heads. Go find one.
Do you discard the juice from the brisket or ?
That’ s my question too.
Has anyone done this in a Dutch oven only? My slow cooker no longer works but I’d love to make this in the oven!
Excellent recipe. Used leftover smoked brisket flat meat Followed the recipe with the following “technique’ exceptions: In a separate pot, I carmelized the garlic and onion and then added the peppers and cooked for 5 more minutes until peppers were soft. I added the remaining ingredients sans beans to the pot and brought to a boil, reduced heat, and simmered for 5 minutes. Then added everything in the pot, plus the beans, to the slow cooker with the brisket. Added 1/3 cup of cabernet wine to the mixture. Cooked on low for 4 hours. Perfect!!
Delicious! I added alot more of a few things, srichacha sauce, smoked paprika, chile powder, garlic powder, Marie’s green sauce.
What kind of beer is best to use in this chili?
I used cider bc my child is celiac and that is what I had on hand. I think any beer or stock would work.
Really delicious. Made this for Super Bowl Sunday. Whole family loved it. Highly recommended.