This slow cooker brisket chili is one of our favorites — made with fire roasted tomatoes and creamy pinto beans, it’s comforting, hearty and full of smoky, well-developed flavor.
Chili season is here: crisp leaves, cool air, sweaters and cozy dinners. While I’ll happily eat chili year-round, there’s something about autumn that makes it feel extra right.
This brisket chili is rich, smoky and deeply satisfying. It might just be Eddie’s new favorite — and that’s notable because he truly loves chili. I enjoy testing different variations, and this recipe is a favorite way to use leftover cuts of meat from the freezer.
The process is simple but takes time: sear and slow-cook the brisket until tender, then combine it with the other chili ingredients in the slow cooker. If you like, you can shred the brisket or chop it — either works.
How I make it
I usually start the brisket the night before by seasoning it and letting it cook low and slow overnight until it’s fall-apart tender. In the morning I remove the brisket and shred or chop it, then finish the chili in the slow cooker. If your slow cooker has a sauté setting, use the same vessel to soften onions and peppers after removing the meat — it builds an extra layer of flavor. If not, you can still add raw onions and peppers directly to the slow cooker and it will turn out great; sautéing simply deepens the taste.
Key ingredients that make this chili shine
- Fire roasted tomatoes. Their slight char and smokiness add a big flavor boost compared with plain diced tomatoes.
- Pinto beans. Creamy and slightly sweet, pintos are my favorite here, but you can substitute kidney or black beans if you prefer.
- Smoked paprika, cumin, chili powder and oregano. These spices create the backbone of the chili, with crushed red pepper flakes adding optional heat.
- Beer or stock. A cup of beer (or chicken stock) enriches the broth and adds depth.
- Brisket. Slow-cooked brisket brings a smoky, beefy richness. Shred it or chop it to your liking.
Toppings are essential: keep it simple on busy weeknights with grated cheddar, chopped chives or scallions and a dollop of plain Greek yogurt or sour cream. For weekends or a chili bar, add tortilla chips, tater tots, avocado, jalapeños, pico de gallo, cornbread and pickled onions for a full spread.
This chili freezes well and often tastes even better the next day after the flavors meld. It’s excellent for lunches, dinners, topping hot dogs or nachos, and makes a generous batch to share with friends or neighbors.
There’s a chili for every mood — whether you want a beer chili, turkey chili, fire-and-ice, buffalo chicken chili or a vegetarian squash chili. But for a true comfort meal, this brisket version is hard to beat.
Slow Cooker Brisket Chili
Slow Cooker Fire Roasted Brisket Chili
6
to 8 people
8 hrs
6 hrs
14 hrs
Ingredients
Brisket
- 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
Chili
- 1 sweet onion, diced
- 2 bell peppers, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 (14-ounce) cans fire roasted diced tomatoes
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 (14-ounce) can crushed tomatoes
- 1 cup chicken stock or your favorite beer
Toppings
- Sour cream or plain Greek yogurt
- Grated cheddar cheese
- Jalapeño slices
- Chives or scallions
Instructions
- Prepare the brisket the night before: mix the kosher salt, pepper, brown sugar, smoked paprika and garlic powder and rub it all over the brisket. Heat olive oil in a Dutch oven or skillet over medium-high heat and sear the brisket until browned on both sides, about 2 minutes per side.
- Place the brisket in the slow cooker with ½ cup of stock or beer and cook on low for about 8 hours, until very tender.
- Remove the brisket and either shred or chop it. If your slow cooker can sauté, use the same crock to soften the onions, peppers and garlic until translucent; otherwise add them raw to the slow cooker.
- Add the chili powder, smoked paprika, cumin, oregano and crushed red pepper flakes, then stir in the fire roasted tomatoes, crushed tomatoes, pinto beans and 1 cup stock or beer. Return the brisket to the pot if you removed it.
- Cook on high for 2 to 4 hours, or on low for 6 to 8 hours, until flavors are melded and the chili is heated through.
- Serve topped with sour cream, grated cheddar, chives or scallions. Leftovers freeze well for up to 6 months.
Did you make this recipe?
Share a photo of your chili on social media and tag the creator to show how it turned out — cooking and sharing good food is what makes these recipes special.
Pass me the chips!