Slow Cooker Fire Roasted Brisket Chili

Name: Slow Cooker Fire Roasted Brisket Chili
Prep time: 8 h
Cook time: 6 h
Total time: 14 h
Yield: 6 to 8 people
Ingredients: 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; 2 bell peppers; 4 garlic cloves; 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

User Reviews

5.0

510 reviews

Excellent

Prep Time
8 hrs
Cook Time
6 hrs
Total Time
14 hrs
Servings
6 to 8 people
Course
Main Course, Soup
Cuisine
American

Slow Cooker Fire Roasted Brisket Chili

Kian Mendoza

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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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Ingredients

Servings

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 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

toppings

sour cream
grated cheddar cheese
Jalapeno peppers
Chives or scallions

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Instructions

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!