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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.
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  • 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!

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