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Slow Cooker Brisket Chili

Slow Cooker Brisket Chili is loaded with tender chunks of brisket, lots of spices, black beans, and fire-roasted tomatoes. Eight hours on LOW in the slow cooker and you have one of the most delicious bowls of chili ever. Top with some lime-flavored sour cream and fresh cilantro and get ready to dig in.

Slow Cooker Brisket Chili

Brisket Chili Recipe

Brisket is one of my favorite cuts of meat. This Oven Barbecued Brisket is one of my favorite foods ever. Brisket lends so much flavor to chili and the pieces of meat get so tender.

How To Make Slow Cooker Brisket Chili

The brisket is cut into 1-inch pieces and tossed with lots of spices: chili powder, cumin, oregano, and garlic powder plus some flour which will not only help the brisket brown well, it will thicken the chili a little.

Slow Cooker Brisket Chili

The brisket pieces get browned in some vegetable oil and then placed in a 6-quart crock pot along with a diced onion, a diced red bell pepper, garlic, black beans, diced tomatoes, beef broth, and crushed red pepper flakes. After 8 hours on LOW, the meat is so tender and good.

How To Serve

Top with sour cream, diced avocado, fresh cilantro, and pickled jalapeno slices. To spice it up even more, serve with Cholulu Hot Sauce. A side of Buttermilk Cornbread Muffins or Texas-Style Jiffy Cornbread is a must!

Variations and Substitutions

  • Use pinto beans or kidney beans in place of black beans or leave the beans out.
  • Add a cup of corn.
  • Use cayenne pepper instead of red pepper flakes.

How To Store

This chili can be kept in an airtight container in the refrigerator for 5 days or frozen in a freezer bag for up to 3 months.

Slow Cooker Brisket Chili

More Chili Recipes

Slow Cooker Brisket Chili

Slow Cooker Brisket Chili

Slow Cooker Brisket Chili is loaded with tender chunks of brisket, lots of spices, black beans, and fire-roasted tomatoes. Top with some lime-flavored sour cream and fresh cilantro and get ready to dig in.
PREP: 15 minutes
COOK: 6 hours
TOTAL: 6 hours 15 minutes
SERVINGS: 6 servings


  • 3 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3 tablespoons vegetable or olive oil
  • 2 pounds beef brisket, trimmed of excess fat and cut into 1-inch pieces
  • 1 red or orange bell pepper, diced
  • 1 yellow or sweet onion, diced
  • 2 garlic cloves, minced
  • 2 (16-ounce) cans black beans, drained and rinsed
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1/2 cup beef broth
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon lime juice

Lime Cream

  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon salt


  • Stir together first 7 ingredients in a medium bowl. Add brisket pieces and toss to coat well.
  • Heat oil in a large cast iron or nonstick pan over medium-high heat. Add brisket. Cook in 2 batches if necessary. Sprinkle any leftover spice mixture over the brisket. Cook until browned on all sides.
  • Transfer brisket to a 6-quart or larger crock pot. 
  • Add bell pepper, onion, and garlic to the pan. No need to wipe it clean. You want it to get flavored from the spices and grease left in the pan. Cook just until starting to get soft and then add to crock pot.
  • Add beans, diced tomatoes, beef broth, and crushed red pepper flakes to the crock pot.
  • Cover and cook on LOW for 8 hours or on HIGH for 6 hours. Stir in lime juice. Serve with Lime Cream.
  • To make lime cream, stir together all ingredeints in a small bowl.


Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.
Nutritional info is provided as an estimate only and will vary based on brands of products used.


Calories: 364kcal | Carbohydrates: 13g | Protein: 34g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 1257mg | Potassium: 700mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1874IU | Vitamin C: 30mg | Calcium: 78mg | Iron: 5mg
Course: Soup
Cuisine: Southern
Keyword: beef, slow cooker

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Originally posted January 2, 2019.

Recipe adapted from Southern Living

Slow Cooker Brisket Chili

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19 thoughts on “Slow Cooker Brisket Chili”

  1. Went with the black beans, Sweet Vidalia onion, cayenne pepper instead of red pepper flakes and a dollop of sour cream (what I had). Never had brisket before, but this looked too good to pass, glad I made it and followed recipe as close as possible, I had some of your homemade biscuits.

  2. This is SOOO DELICIOUS!!! I did put in a little more beef broth. I skipped the step and bought stew beef cut into cubes. Warmer weather may smoke a briscuit, but not sure I want chili in warm weather☺Thank You !!! Happy Healthy New Year to You and your Family!!

  3. Won! Made this and presented in a Texas chili cookoff & won with this recipe.
    Made a second time for a casual Christmas lunch- crockpot wiped clean. Huge success!!

  4. This chili is amazing! I do a couple things different though. I smoke a pot roast in a foil pan for about 2 hours.. I use this and the juices I the chili. I also add an extra can of beans….because, we love beans. With the meat being nearly cooked, I put it together in a pot on the stove and cook it for an hour or two. I won a chili cook off with this.

  5. So i had leftover skirt steak from Christmas that i needed to use and remembered that i had saved this recipe. I made it today and it’s awesome! It’s like a mix of beef stew and chili (which i love both) with spice and flavor. The wife made some jalapeño cornbread with it and shut my mouth! Bottom line is, I’m hooked!

  6. Mikey

    Do you know how much Chili this will make with the “standard recipe” of 2 pounds of meat and 2 cans of beans?
    I am in a Chile cook off and want to make about 4-5 quarts

    1. Sorry if this is a tardy response; I only just saw your question. The second apology, I am not too sure how much the quantities listed here would be in quarts. Where I am, I am more accustomed to metric measurements.

      From memory, the chilli did fill up most of the crockpot. Granted, I had slightly more than two pounds of steak (it might have been close to three pounds even – or slightly over a kilogram), and I did plump it up with some corn. But ultimately, the short answer is – sorry, I don’t know.

      Nevertheless, have a nice day.

  7. Five stars are not enough for my sentiments – it deserves an extra star. I have been setting myself a high standard, and this time I broke a record and set the bar even higher than before. Now and then, you know when a breakthrough has occurred.

    Saturdays around my part are for church, and several months ago, I started up a bit of ritual. To get a decent, filling feed for lunch, I turned to the slow cooker – getting the hard work out of the way the Friday night beforehand and have it bubbling throughout the night and the following morning to be ready in time for when service ends. It has turned out great, and I never looked to test my limits this time – but one of my best came through this recipe.

    I already have a few chilli recipes saved up, but this sucker blows them all out of the water. My housemate had three bowls of it before I even got home, and it was not hard to see why. 12 hours of slow cooking on the low setting will get any tough piece of meat into butter.

  8. So easy and loved by all (Mom, Dad, sister, cousins and 15-year old daughter)! I cut the brisket into pretty small pieces as I wanted to be sure there’d be some meat in each bite. Made this a day ahead, put the crock pot overnight in our nice, cold garage, and reheated it the next night for dinner. I had just enough for 7 people though It was pretty thick. I could probably have added a little broth during reheat and had enough for 8.

  9. Kathee Quinn

    This is the best chili I have ever made. I added in Great Northern Beans, 2 cans of diced tomatoes and pork stew meat as well. Delicious!!

  10. Becky Arnoldy

    I made this recipe for a chili cook off and won 1st place! I added two 5.5 oz. cans V-8 low sodium vegetable juice and a tablespoon brown sugar.

  11. Absolutely delicious!! I didn’t have pepper flakes, so I added alittle bit of cayenne pepper. Next time, I won’t add 1/2 cup beef broth because it makes a lot of liquid (I live in the south and higher altitude might need the broth).
    Glad I found this recipe!! The cilantro lime sour cream is a delicious topping!!
    Thank you for posting this recipe!!

  12. Tom Bitterman

    This looks delicious!! I love to smoke brisket so I bet some 1″ pieces of smoked brisket would be delicious in the chili. How was the flavor when cooked in he pan? I am going to save this one and try it when the weather warms up. Thank you for sharing!

    1. That’s exactly what we do. We use our leftover smoked brisket and follow this recipe except for the long cooking time (not needed with smoked brisket). It’s amazing. Don’t skip the lime sour cream…it pushes the smoked brisket chili over the top.

      1. meaghan south

        HI Rachel or Christian, I’m thinking of using left over smoked brisket that was a bit dry (my partners first try). So just checking do you still toss the cooked brisket in flour or just cut it up and put it in? And I imagine cooking it for a few hours is enough. Thanks for your advice

  13. callum brown

    Thanks for sharing this important and i will definitely do in my kitchen, so this important to all us and one more thing your blog is very great, i love it. Thanks

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