Slow Cooker Fire Roasted Brisket Chili
User Reviews
5
-
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
Description
This recipe begins by seasoning a beef brisket with brown sugar, salt, pepper, smoked paprika, and garlic powder, then searing it to develop a browned exterior. The brisket is slow-cooked for about 8 hours with chicken stock or beer, which tenderizes the meat thoroughly. Once cooked, it is shredded or chopped and combined with a sautéed mix of onions, bell peppers, and garlic.
The chili base includes chili powder, smoked paprika, cumin, oregano, red pepper flakes, fire roasted tomatoes, crushed tomatoes, and pinto beans, which provide a smoky and mildly spicy backdrop. Slow cooking these ingredients together allows the flavors to meld and intensify, while the brisket adds tender beef chunks to the chili.
This chili serves as a filling meal on its own or alongside cornbread or rice. Toppings such as sour cream, grated cheddar cheese, jalapenos, and chopped chives add creamy, spicy, and fresh contrasts that complement the robust chili flavors.
The slow cooking technique requires planning ahead but produces a deeply flavored, tender chili. Removing the brisket before sautéing the vegetables is recommended if the slow cooker does not have a saute function.
Ingredients
brisket
- 2 pounds beef brisket
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- ½ cup chicken stock or your favorite beer
chili
- 1 onion diced, sweet
- 2 bell peppers diced
- 4 garlic minced, cloves
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano dried
- ¼ teaspoon red pepper flakes crushed
- 2 fire roasted tomatoes 14 ounce can
- 2 pinto beans 15 ounce can, drained and rinsed
- 1 crushed tomatoes 14 ounce can
- 1 cup chicken stock or your favorite beer
toppings
- sour cream
- cheddar cheese grated
- jalapeno pepper
- chives or scallions
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!
User Reviews
Overall Rating
5
You'll Also Love
