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!
Brisket, chili, crockpot, slow cooker
1 Yellow Onion
1 Red Bell Pepper
1 1/2 TspMinced Garlic
2 1/2 Cups Leftover smoked beef brisket
1 Tbsp Cumin
1/2 Tbsp Chipotle Seasoning
1/2 Tbsp Paprika
115 oz. can black beans
115 oz. can kidney beans
115 oz. can corn
115 oz. can diced tomatoes
115 oz. can tomato sauce
14 oz. can diced green mild chili
212 oz bottles
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.