Slow Cooker Beef Brisket Chili


  • • 6 slices of bacon diced
  • • 1 large yellow onion chopped
  • • 1 red bell pepper chopped
  • • 1 1⁄2 teaspoons of minced garlic
  • • 2 1⁄2 cups chopped leftover smoked beef brisket
  • • 3 tablespoons chili powder
  • • 1 tablespoon cumin
  • • 1⁄2 tablespoon chipotle seasoning
  • • 1⁄2 tablespoon paprika
  • • 1 15 oz. can black beans (drained and rinsed)
  • • 1 15 oz. can kidney beans (drained and rinsed)
  • • 1 15 oz. can corn (drained and rinsed)
  • • 1 15 oz. can diced tomatoes
  • • 1 15 oz. can tomato sauce
  • • 1 4 oz. can diced green mild chili
  • • 2 12 oz. bottles beer


  1. 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.
  2. Spray your slow cooker with a nonstick spray. I used my 8-quart Crock Pot to make our chili.
  3. 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.
  4. Put the garlic and seasonings onto the slow cooker's contents.
  5. Use a strainer to strain the beans and corn. Rinse them well. Add the beans and corn into the slow cooker.
  6. Use a bottle opener to open two bottles of beer and pour those into the slow cooker. Pour slowly. Mine bubbled quite a bit.
  7. Put the diced tomatoes, tomato sauce, and green chilis into the slow cooker.
  8. Give a slow stir to mix things up and set the slow cooker on low for 4 to 6 hours.
  9. The flavor of this chili is amazing!! I served this with some macaroni and cheese and corn bread … and everyone went back for seconds! The best part is, you can tweak this to have more of a kick if you want or you can cut back on different spices to have less of a kick to it. I personally threw some Mexican shredded cheese on to my chili and loved it. The possibilities are endless.