Slow Cooker Brisket Chili

5 from 4 votes

This Slow Cooker Brisket Chili is the perfect game day chili. It is hearty, delicious and full of flavor. This smoked brisket chili is always a crowd favorite.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $27.86, $3.48 per Serving

Ingredients

2 pound Brisket - Trimmed and cut into 1 1/2 inch size pieces
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
2 teaspoon Paprika
2 teaspoons Salt
1 teaspoon Dried Oregano
½ teaspoon Black Pepper
3 Tablespoons Vegetable Oil
½ Onion Diced
1 Red Bell Pepper Diced
1 Green Bell Pepper Diced
1 Tablespoon Minced Garlic
1 can Black Beans 15 ounces, rinsed and drained
1 can Kidney Beans 15 ounces, rinsed and drained
2 cans Fire Roasted Tomatoes 14 ounces each
1 can Crushed Tomatoes 14 ounces
1 cup Beef Broth

Instructions

Add 2 pounds brisket pieces to a large mixing bowl. Season the brisket with 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon dried oregano, and ½ teaspoon black pepper. Stir to thoroughly coat the brisket with the seasoning mixture.
Heat 3 tablespoons vegetable oil in a large skillet over medium high heat.
Add the brisket to the skillet, working in batches if needed. Cook for 5-6 minutes until all sides of the brisket are browned.
Move the browned brisket to a crock pot that is at least 6 quarts.
Add ½ diced onion, 1 diced red bell pepper, 1 diced green bell pepper, 1 tablespoon minced garlic, 1 can black beans, 1 can kidney beans, 2 cans fire roasted tomatoes, 1 can crushed tomatoes, and 1 cup beef broth to the crock pot with the brisket.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the brisket is tender.
Serve warm topped with your favorite chili toppings and enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

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