Slow Cooker Brisket Chili

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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 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.

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.

Slow Cooker Brisket Chili

More Chili Recipes

Slow Cooker Brisket Chili

Slow Cooker Brisket Chili

Course: Soup
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6 servings
Slow Cooker Brisket Chili is loaded with tender chunks of brisket, lots of spices, black beans, and fire-roasted tomatoes.
Print Recipe


  • 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.

Recipe adapted from Southern Living

Slow Cooker Brisket Chili


8 thoughts on “Slow Cooker Brisket Chili

  1. 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.

  2. 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!!

  3. 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.

  4. 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!!

  5. 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.

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