This Slow Cooker Beef Brisket Chili is the ultimate comfort food, featuring tender brisket simmered in a rich, flavorful broth that’s perfect for chilly fall days. It’s easy to prepare, deliciously hearty, and guaranteed to warm you up from the inside out.
Y’all, let me paint a little picture for you. It’s one of those days where the wind’s howling like it’s got something to prove, and the leaves are swirling around like they’re in some kind of dance-off. You’ve been out there, maybe raking those leaves or just trying to keep warm, and when you step inside, all you want is something that’s gonna stick to your ribs and warm you up from the inside out. Well, baby, have I got the perfect recipe for you—Slow Cooker Brisket Chili.
Now, I know what you’re thinking: “Chili? Again?” But this isn’t just any chili. We’re talking tender, melt-in-your-mouth brisket simmered low and slow in a rich, flavorful broth that’s got just the right amount of spice to make you forget all about that cold wind outside. It’s the kind of chili that’ll have you closing your eyes after the first bite and saying, “Mmm, this right here is what fall’s all about.”
So grab your favorite blanket, because by the time this chili’s done cooking, you’re gonna be wrapped up on the couch with a big ol’ bowl, savoring every spoonful. Trust me, this is comfort food at its finest. Now, let’s get you all set up to make this masterpiece.
How to Make Slow Cooker Beef Brisket Chili
Ingredients
- 2 ½ lbs of beef brisket cut into 3” pieces
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tsp garlic powder
Chili ingredients
- 1 large white onion, chopped
- 4 minced cloves of garlic
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp oregano
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 can 20 oz diced tomatoes
- 1 green pepper, chopped
- 1 15.5 oz can of chili beans in chili sauce
- 1 15.5 oz can of black beans, drained and rinsed
- 1 4 oz cans of diced green chiles
- 3 Tbsp tomato paste
- ½ cup barbecue sauce
- 1 ½ cup of beef bone broth
- 10 oz bag of frozen corn, optional
Instructions
- If your slow cooker has the saute function, turn the heat to high. If not, heat a large skillet over medium heat.
- Season the beef brisket generously with the salt, black pepper, and garlic powder.
- When the pan is hot add 2 Tbsp of extra virgin olive oil and sear the brisket for 3-4 minutes on each side.
- Remove the brisket pieces to a plate and add the diced onion to the skillet/slow cooker to saute until translucent for 2-3 minutes. Add the minced garlic and saute for an additional 30 seconds. Add the remaining seasonings and stir them into the onion mixture.
- If working with a skillet, transfer the onion mixture and beef brisket pieces to the slow cooker. Add all the remaining ingredients to the slow cooker, except for the frozen corn. Stir ingredients together, add the lid, set the heat to low and cook for at least 8 hours.
- When there is approximately 30 minutes left on the cooking time, stir in the corn so that it will heat thoroughly.
- Remove the beef from the slow cooker and shred it to bite-sized pieces with two forks, pulling the meat apart. Return the shredded beef to the slow cooker and stir everything together. Serve and enjoy.
Slow Cooker Beef Brisket Chili Tips & Tricks
- Searing the Brisket: Don’t skip the searing step! This adds depth of flavor to the meat and helps lock in those juices.
- Frozen Corn: If you’re using frozen corn, add it at the end so it stays crisp and sweet. You can also use fresh corn if you prefer.
- Barbecue Sauce: Use your favorite barbecue sauce to add a hint of smokiness and sweetness to the chili. If you like a little extra heat, go for a spicy barbecue sauce.
- Leftovers: This chili tastes even better the next day, so don’t be afraid to make a big batch! Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
How To Reheat Leftovers
Stovetop
Transfer the chili to a saucepan or pot and heat over medium-low heat. Stir occasionally to ensure even heating, and cook until the chili is warmed through. This method allows you to keep a close eye on the consistency, adding a splash of broth or water if it thickens too much.
Microwave
Place a serving of chili in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to distribute the heat evenly. If the chili is still cold in the center, continue heating in 30-second intervals until it’s fully warmed.
Slow Cooker
If you’ve got time and want to gently reheat a larger portion, you can use your slow cooker. Transfer the chili back into the slow cooker and set it to the “Low” or “Warm” setting. Allow it to heat for 1-2 hours, stirring occasionally until it’s hot.
Pin This Slow Cooker Beef Brisket Chili Recipe
If you enjoyed my Beef Brisket Chili, here are more slow cooker recipes to try!
- Slow Cooker Tri-Tip Roast
- Slow Cooker Beef Short Ribs
- Slow Cooker Beef Brisket
- Slow Cooker Brunswick Stew
Slow Cooker Beef Brisket Chili
Ingredients
For the Brisket:
- 2 ½ lbs beef brisket cut into 3-inch pieces
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tsp garlic powder
For the Chili:
- 1 large white onion chopped
- 4 cloves garlic minced
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp oregano
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 20 oz can diced tomatoes
- 1 green bell pepper chopped
- 1 15.5 oz can chili beans in chili sauce
- 1 15.5 oz can black beans, drained and rinsed
- 1 4 oz can diced green chiles
- 3 Tbsp tomato paste
- ½ cup barbecue sauce
- 1 ½ cups beef bone broth
- 1 10 oz bag frozen corn (optional)
Instructions
- If your slow cooker is equipped with a sauté function, set it to high. If not, heat a large skillet over medium heat. Generously season the beef brisket pieces with the salt, ground black pepper, and garlic powder.
- Once the pan is hot, add 2 tablespoons of extra virgin olive oil. Sear the brisket pieces for 3-4 minutes on each side, ensuring a nice brown crust forms. Transfer the seared brisket to a plate and set it aside.
- In the same skillet or slow cooker, add the chopped onion. Sauté for 2-3 minutes until the onion becomes translucent. Add the minced garlic and cook for an additional 30 seconds, just until fragrant. Stir in the remaining seasonings: salt, ground black pepper, oregano, turmeric, garlic powder, chili powder, and cumin, blending them well into the onion mixture.
- If you began this process in a skillet, transfer the onion mixture and seared brisket to your slow cooker. Add the diced tomatoes, chopped green bell pepper, chili beans in chili sauce, drained black beans, diced green chiles, tomato paste, barbecue sauce, and beef bone broth. Stir everything together to ensure the ingredients are evenly distributed.
- Cover the slow cooker with its lid and set it to low. Allow the chili to cook for at least 8 hours, letting the brisket become tender and the flavors meld.
- About 30 minutes before the cooking time is complete, stir in the frozen corn, if using, to heat it through.
- Once the brisket is fully cooked and tender, remove it from the slow cooker. Using two forks, shred the brisket into bite-sized pieces. Return the shredded meat to the slow cooker, give everything a good stir, and your chili is ready to serve.
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I love this recipe!