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Slow Cooker Beef Brisket Chili

This slow cooker beef brisket chili is the perfect way to use your leftover smoke beef brisket!! This hit the spot and was a hit!

Course Dinner
Cuisine Crock Pot
Keyword Brisket, chili, crockpot, slow cooker
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 16

Ingredients

  • 6 Slices Bacon
  • 1 Yellow Onion
  • 1 Red Bell Pepper
  • 1 1/2 Tsp Minced Garlic
  • 2 1/2 Cups Leftover smoked beef brisket
  • 3 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1/2 Tbsp Chipotle Seasoning
  • 1/2 Tbsp Paprika
  • 1 15 oz. can black beans
  • 1 15 oz. can kidney beans
  • 1 15 oz. can corn
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can tomato sauce
  • 1 4 oz. can diced green mild chili
  • 2 12 oz bottles

Instructions

  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 into 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.