This Slow Cooker Beef Brisket Chili Recipe is the perfect way to use leftover smoked brisket. I have been so excited that the sun is finally out in the Northwest!! We have been having get-togethers with friends, and I love how much fun it is to try out different meats!! We recently had smoked beef brisket from the smoker and had so much leftover!!
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I couldn’t believe how much leftover beef brisket we had left, so I took to Pinterest to find inspiration on what to do with it! Beef brisket chili was a common suggestion from the guys that night, so I was excited to find a recipe from Vindulge to tweak for my guests!
Slow Cooker Beef Brisket Chili Ingredients:
- Yellow Onion
- Red Bell Pepper- I cut my chunks large so the kids could pick out the red peppers; you can also use yellow pepper, green pepper, or orange peppers in this recipe.
- Smoked Beef Brisket
- Minced Garlic
- Bacon– You can cook the bacon crunchy or juicy bacon into this chili. It comes down to a personal choice. It will cook some as the crockpot cooks.
- Chipotle Chili Seasoning
- Black Beans
- Kidney Beans
- Chili Powder
- Beer– Any brand of beer that you like in this. My favorites include pale Mexican lagers like Corona Or Pacifico beer.
- Diced Tomatoes
- Tomato Sauce
- Green Mild Chile
How TO Make Slow Cooker Beef Brisket Chili:
Prepare your bacon. Because I knew the bacon would cook more in the slow cooker, I put the strips of bacon in the oven for 12 minutes and cut those into chunks. We don’t care for crispy bacon; we love it chewy.
Chop up your beef brisket, bacon, onion, and red pepper (I used the redder meat pieces of the leftover beef brisket) and throw them into the slow cooker. If you include chunks of the fat of the brisket, it will add to the flavor of the chili.
Put the garlic and seasonings into the slow cooker’s contents.
Use a strainer to strain the beans and corn.
Rinse the beans and corn well, and add into the slow cooker. If your beans have extra seasonings and juice, you don’t need to rinse them. Rinsing the beans removes extra starch and sodium from the beans.
Use a bottle opener to open two bottles of beer and pour those into the slow cooker.
Pour the beer slowly; mine bubbled up quite a bit.
Put the diced tomatoes, tomato sauce, and green chilis into the slow cooker.
Give a slow stir to mix things up, and set the slow cooker on low for 4 to 6 hours.
The flavor of this chili is fantastic!! I served this with some macaroni, cheese, and cornbread … and everyone returned for seconds!
My favorite part is that you can tweak this to have more of a kick if you want or cut back on different spices to have less of a kick. I threw some Mexican shredded cheese onto my chili and loved it. The possibilities are endless.
What is your favorite meal to make with leftover beef brisket?? We will be smoking beef brisket again, so I need some inspiration!!
Beef BRISKET CHILI SUBSTITUTIONS AND ADD-ONS:
- Smoked Corn
- Dry Mustard
- Hot Sauce
- Bay Leave
HOW TO STORE brisket CHILI
Store in an airtight container in the fridge for 4 to 5 days. You can freeze it in an airtight container or bag in the freezer for up to three months. Reheat in the microwave or stovetop to eat.
WHAT TO SERVE WITH brisket CHILI:
- Jalapeno Cornbread
- Southern Cornbread
- Green Salad
- Jiffy Cornbread With Sour Cream
- Fried Zucchini Chips
- Grilled Cheese
- Krusteaz Corn Bread
GREAT TOPPINGS FOR BEEF CHILI
Crockpot Recipes To Check Out
Crockpots are versatile and perfect for making meals without much work or effort. I use mine constantly! Below are some of my favorite collections of recipes I’ve made in my kitchen. Slow Cooker recipes are an easy way to get dinner on the table.
- Chicken Crockpot Recipes
- Crockpot Soup Recipes
- Weeknight Dinner Recipes
- Ground Beef Crockpot Dinners
- Crockpot Cinnamon Rolls
Slow Cooker Beef Brisket Chili
- 6 Slices Bacon
- 1 Yellow Onion
- 1 Red Bell Pepper
- 1 1/2 Teaspoon Minced Garlic
- 2 1/2 Cups Leftover smoked beef brisket
- 3 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 1/2 Tablespoon Chipotle Seasoning
- 1/2 Tablespoon Paprika
- 15 Ounce Black Beans
- 15 Ounce Kidney Beans
- 15 Ounce Corn
- 15 Ounce Diced Tomatoes
- 15 Ounce Tomato Sauce
- 4 Ounce Diced Green Chili
- 24 Ounce Beer
- Prepare your bacon. Because I knew the bacon would cook more in the slow cooker, I put the strips of bacon in the oven for 12 minutes and cut those into chunks. We don’t care for crispy bacon; we love it chewy.
- Spray your slow cooker with a nonstick spray. I used my 8-quart Crock Pot to make our chili.
- Chop up your beef brisket, bacon, onion, and red pepper (I used the redder meat pieces of the leftover beef brisket) and throw them into the slow cooker.
- Put the garlic and seasonings into the slow cooker’s contents.
- Use a strainer to strain the beans and corn. Rinse them well. Add the beans and corn into the slow cooker.
- Use a bottle opener to open two bottles of beer and pour those into the slow cooker. Pour slowly. Mine bubbled quite a bit.
- Put the diced tomatoes, tomato sauce, and green chilis into the slow cooker.
- Give a slow stir to mix things up and set the slow cooker on low for 4 to 6 hours.