Slow Cooker Brisket Chili
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.
Servings: 8
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 brisket pieces to a large mixing bowl. Season the brisket with chili powder, ground cumin, paprika, salt, dried oregano, and black pepper. Stir to thoroughly coat the brisket with the seasoning mixture.
- Heat 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 diced onion, diced red bell pepper, diced green bell pepper, minced garlic, black beans, kidney beans, fire roasted tomatoes, crushed tomatoes, and 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.
Nutrition
Calories: 325kcal | Carbohydrates: 20g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 1154mg | Potassium: 985mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1590IU | Vitamin C: 42mg | Calcium: 85mg | Iron: 6mg
