Slow Cooker Brisket Chili Recipe

The moment Texas finally cools down, I know it's chili season and that means my brisket chili recipe is back on repeat. This easy homemade chili with brisket is packed with bold flavors, making it the ultimate comfort food for cozy nights or a game day tailgate.

The best part? The slow cooker does all the work! Just toss in the ingredients, let it simmer low and slow, and come back to a meal that's bursting with flavor. I serve this with plenty of toppings and, of course, some delicious side dishes for chili to round out the meal.

My Twist on Chili

In my beef brisket chili, tender, slow-cooked brisket replaces ground beef, creating a deep, smoky flavor that you just can't get from a regular chili recipe. Fire-roasted tomatoes, green chiles, and a bold blend of spices bring everything together for a bowl of chili that's absolutely irresistible.

Although I'm from Texas, I make this recipe for brisket chili with beans-controversial, I know! Traditional Texas chili is bean-free, but I love the extra flavor, texture, and heartiness they add.

If you need quick winter dinner ideas, try my beef enchilada soup or chicken tortilla soup with rotisserie chicken for meals ready in 30 minutes!

Notes on Ingredients

• Brisket is a tough cut of meat, but slow-cooking it in the crockpot breaks down the connective tissue, making it incredibly tender. Choose a flat cut for leaner meat or a point cut for more marbling and flavor.
• I prefer the flavor of pinto beans with brisket, but you can easily swap in black beans or kidney beans based on your preference. Or, leave out the beans altogether for a traditional Texas chili recipe. If you're like me and prefer beans in chili, you'll love my 3 bean chili with beer.
• I use a mix of red and green bell peppers, but feel free to pick just one color or use your favorite.
• The perfect blend of spices for a bold and smoky taste include chili powder, cumin, smoked paprika, and Mexican oregano.

If your friends and family love brisket recipes as much as mine do, try cooking brisket in the oven and make a baked potato with brisket using the leftovers!

Step By Step Instructions

Step 1: Season the cubed brisket with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear the brisket on all sides then transfer it to the crockpot.

Step 2: In the same skillet, add the onion, bell peppers, and garlic. Cook, stirring frequently, until the vegetables are softened. Stir in the tomato paste and spices, letting them cook for another minute to deepen the flavors.

Step 3: Transfer the sautéed vegetables to the crockpot, then pour in the beef broth, diced tomatoes, green chiles, and Worcestershire sauce. Stir everything together, cover, and let the chili cook on low for 8 hours.

Step 4: Stir in the pinto beans and let cook until heated through, about 5 minutes. Serve with a dollop of sour cream, shredded cheddar cheese, and green onions.

Tips for the Best Brisket Chili

• Sear brisket in a skillet before adding it to the slow cooker to deepen the flavor.
• Stir in beans at the end of cooking to keep them firm and prevent them from getting mushy.
• A pinch of cayenne or chipotle powder can add more heat and smokiness.
• This chili has a naturally brothy texture. If you prefer a thicker chili, let it cook uncovered for the last 30 minutes.

Storage and Freezing

Once the chili has cooled to room temperature, transfer leftovers to an airtight container and refrigerate it for up to 5 days. The flavors actually get better the next day as they meld together, so it's perfect for meal prep!

To freeze, store leftover brisket chili in a freezer-safe container for up to 3 months. I like to label the container with the date so I know when to use it by. Let the chili thaw in the refrigerator overnight, then reheat it on the stovetop or in the microwave.

More Brisket Recipes

If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!