Brisket Chili (Slow Cooker Recipe)

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This homemade brisket chili recipe is an easy slow cooker dinner! Smoky, hearty, and perfect for chili season, let your crockpot do all the work.

Prep Time20

Cook Time8

Total Time8 20

Course: Main Course

Cuisine: American, Tex-Mex

Servings: servings

Calories: 362kcal

2 ½ pounds brisket fat trimmed, cut into 1 inch cubes
2 teaspoons salt
1 teaspoon black pepper
2 Tablespoons olive oil
1 onion chopped
2 bell peppers red and green, chopped
4 cloves garlic minced
2 Tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon EACH: smoked paprika, cumin, and Mexican oregano
¾ cup beef broth
14.5 ounce fire-roasted diced tomatoes
½ cup roasted green chiles from a jar
1 Tablespoon Worcestershire sauce
15 ounce pinto beans drained and rinsed
Optional toppings: sour cream, shredded cheddar cheese, chopped green onions

Season the cubed brisket with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear the brisket on all sides for about 1 minute per side, then transfer it to the crockpot.
Using the same skillet, sauté the onion, bell peppers, and garlic, stirring frequently, until they soften, about 5 minutes.
Stir in the tomato paste and seasonings, cook for 1 minute.
Transfer the sautéed vegetables to the crockpot with the brisket, then pour in the beef broth, diced tomatoes, green chilies, and Worcestershire sauce. Stir until well combined.
Cover the crockpot and cook on low for 8 hours.
About 5 minutes before serving, stir in the pinto beans and let them warm through.
Ladle the chili into bowls and serve with your favorite toppings.

Although these steps can be optional, I prefer to sear the brisket and sauté the vegetables in a skillet before adding them to the slow cooker to give the chili more depth of flavor.
I like the way pinto beans complement the flavor of brisket, but feel free to use black beans or kidney beans if you prefer. Or, leave out the beans for a traditional Texas chili.
Store leftover chili in an airtight container in the fridge for up to 5 days. For longer storage, freeze it in a freezer-safe container for up to 3 months, labeling the container with the date. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.