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Texas Style Chili Recipe with Slow Cooked Brisket

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This Texas Style Chili with Slow Cooked Brisket is the ultimate recipe to show off to your friends and family. It is quite simply the best!

\Texas Style Chili with Slow Cooked Brisket Recipe with toppings on the side

The number one most google searched food item in the month of February is Chili, so I made sure this Texas Style Chili with Slow Cooked Brisket recipe was on point!

I am guessing it’s because of the Super Bowl, and if you are looking for a recipe then this slow cooked brisket Chili is exactly what you should make.

Not chicken wings, potato skins, or any other thing that you love to make and eat for the big game, chili is the winner.

I love brisket chili for the simple fact that to me it means FOOTBALL.

Yes, I’m obsessed I get it but hey we all have our TV watching struggles lol.

What is Texas Chili

I don’t say this lightly but this Texas Style Chili with Slow Cooked Brisket is the best chili I have ever made, and believe me I’ve made quite a few in my day.

My favorite used to be my white chicken chili until I made this Texas Style Chili and now this is number 1!

Yes, I know most Texas Style Chili recipes do not have beans in it, look I get it.

However, my inspiration for calling this a “Texas Style Chili” was because I finished it with chocolate and cinnamon and brisket which quite a few Texans do.

And no offense, but I love beans in my chili, it’s a must and well it’s my recipe so I get to do what I want :-).

YES I KNOW TEXAS CHILI IS BEANLESS BUT I DON’T CARE!!!

loaded Texas Style Chili Recipe with Slow Cooked Brisket and shredded cheddar cheese, green onions and sour cream

Chili Recipes

For some reason brisket chili is just one of those things that is hard too perfect.

I mean there are so many different ingredients, from the beans, to the meat, the correct amount of seasonings and spices, too many things to get right!

I also like the fact that this brisket chili can be so versatile with all of the different ingredients you can put in it.

Heck I just made a vegan chili with sweet potato and kale and it was THE BOMB!!  Who knew??

I also like the fact that you can pick and choose your spicy peppers for the perfect amount of heat.

Guess what if you don’t like the fact that I used jalapeños in my Texas Style Chili with Slow Cooked Brisket and want something hotter, then go get yourself a habanero pepper, just don’t come crying to me when your mouth is on fire.

It’s all about balance, remember that.

How to Make Slow Cooker Brisket

The first thing I threw away when making this Texas Style Chili with Slow Cooked Brisket recipe was time.

I literally had to put zero time constraints on this Texas Style Chili with Slow Cooked Brisket recipe so that I could cook the meat properly, as well as caramelize the onions properly.

When you take the time to caramelize your vegetables it literally takes on a completely different flavor and is just so delicious.

I mean think about it, a raw onion or a sweet caramelized onion?!

Exactly what I thought!

If you’ve ever smoked brisket, then you know firsthand just how long it takes to cook.

two bowls of Texas Chili with Brisket and toppings

I mean honestly it takes like 18+ hours to smoke a brisket and for it to be done correctly, so it is definitely a labor of love.

Well thank the good Lord for slow cookers because we don’t have to worry about cooking the brisket for that long, however it does still take about 8 hours, which is quite a bit of time.

I also like to start by searing the brisket first to get a nice crust on it before I add it to the slower cooker with the beer to be broken down.

Something just weird about putting raw protein and letting a slow cooker cook it.  I’m odd I know.

So essentially you are cooking the chili without the slow cooker brisket to allow for caramelization with out the breaking down of the vegetables.

In the end you simply combine everything and simmer.  Easy as that!

The end result of this Texas Style Chili with Slow Cooked Brisket recipe is absolutely insane and while I haven’t had time to make it again, there is zero doubt in my mind that this Texas Style Chili with Slow Cooked Brisket will be the recipe that I make.  

If you think you have a better recipe I want to see it, so send it my way in the comments below or on social media.

Enjoy!

How to Make Brisket Chili

  • STEP 1: Season the brisket and sear it until golden brown.
  • STEP 2: Add the cooked brisket to a slow cooker with beer and diced tomatoes for 8 hours.
  • STEP 3: After 4 hours of the brisket cooking, caramelize the onions until golden brown in a large separate pot.
  • STEP 4: Add the beans, tomatoes and seasonings to the pot of caramelized onions and cook on low for 3 hours.
  • STEP 5: When the brisket is done cooking shred apart and add the entire mixture to the large pot of vegetables.
  • STEP 6: Finish by stirring in the cinnamon, chocolate and seasonings to taste.

More Chili Recipes

If you love this Texas Style Chili with Slow Cooker Brisket, then you will love some of these other chili recipes!

Texas Style Chili with Slow Cooked Brisket

This Texas Style Chili with Slow Cooked Brisket is the ultimate recipe to show off to your friends and family. It is quite simply the best!
5 from 10 votes
Print Pin Rate
Course: Soup
Prep Time: 45 minutes
Cook Time: 10 hours
Total Time: 10 hours 45 minutes
Servings: 32
Calories: 130kcal
Author: Chef Billy Parisi

Ingredients

For the Brisket:

  • 4 pound brisket
  • 2 bottles of stout beer
  • 28 ounce can of chopped tomatoes
  • 1 tablespoon of olive oil
  • Kosher salt and fresh cracked pepper to taste

For the Chili:

  • 1 tablespoon of olive oil
  • 2 small diced yellow onion
  • 1 small iced red onion
  • 6 finely minced cloves of garlic
  • 2 seeded and small diced jalapeños
  • 1 seeded and small diced poblano pepper
  • 2 small diced chipotle peppers in adobo sauce
  • 1 seeded and small diced red bell pepper
  • 1 seeded and small diced green bell pepper
  • 2 cans of strained and rinsed chickpeas
  • 2 cans of strained and rinsed black beans
  • 2 cans of strained and rinsed kidney beans
  • two 28 ounce cans of whole plum tomatoes and juice
  • two 28 ounce cans of crushed tomatoes
  • two 28 ounce cans of chopped tomatoes and juice
  • ½ cup of chili powder or to taste
  • 1/3 cup of cumin or to taste
  • ¼ cup of dry oregano or to taste
  • 1/2 tablespoon of cinnamon or to taste
  • 2 ounces of dark chocolate
  • Kosher salt and fresh cracked pepper to taste
  • Tomato paste as needed

Instructions

  • Season the brisket generously on all sides with salt and pepper. Next add the olive oil to a very large sauté pan on high heat and brown the brisket on all sides.
  • Once the brisket is caramelized, add it to a slow cooker along with stout beer, can of chopped tomatoes and salt and pepper, and cook on high heat for 8 hours.
  • After the brisket has cooked for 4 hours, add 1 tablespoon of olive oil to a very large pot on medium-high heat. Next, add in the onions and garlic and caramelize. Once the onions and garlic are brown, add in the peppers and cook for 10 minutes on high heat.
  • Add in the beans, tomatoes, and seasonings (except the chocolate) and stew on low heat for until the brisket is finished cooking.
  • Once the brisket is done, pull it apart using two forks so that it is completely shredded. Add the entire pot of brisket including the beer and tomatoes to the pot of chili.
  • Thicken with tomato paste if need be. Finish by stirring in chocolate and seasoning with salt and pepper.

Nutrition

Calories: 130kcal | Carbohydrates: 4g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 49mg | Potassium: 304mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3.8% | Vitamin C: 18.2% | Calcium: 2.6% | Iron: 11%

Reader Interactions

Comments


  1. I agree with Chef Parisi, this is the best chili I’ve ever had. I didn’t vary from the recipe at all other than making a 10 pound brisket due to the high fat content which required me to oven roast the meat instead of putting it in a slow cooker. It is absolutely fantastic.

    Reply

  2. Made this today – modified by smoking the brisket, but combining all other pot items, simmered for about 3 hours. After the brisket was done (17 hours + 2 hours rest), I chopped about 4lbs of the flat and added to the pot items. It was a fan-favorite at my work chili competition. I will probably halve the chocolate next time. (I wonder if various cocoa content should affect the amount to use.)

    Reply


  3. Well ! It is about 4:30 am and my alarm just woke me to get up and shred the brisket into the chili pot that is simmering! Plus I seasoned it with a little salt & pepper & threw in the dark chocolate ! It has a nice flavor! I have made two other different varieties of chili and having a few people over this evening to critech the three? Then I am the next day taking the one that everyone votes on to a Chili cook-Off? See which one makes it? I have a feeling it maybe your recipe?

    Reply


  5. I had some smoked brisket in the freezer so I decided to use it to make some chili. I found this recipe and it looked interesting, but since I only had about a pound of brisket I seasoned some ground pork and some ground beef and added those. I scaled back on the quantities of the ingredients to account for about 3 lbs of meat, but other than that I followed the recipe. I was reluctant about the chocolate and cinnamon but I added them anyway. After the first few bites I was like, I don’t know about this. By the time I finished a small bowl I couldn’t stop eating it. This is the best damn chili I ever ate! I can’t explain the cinnamon flavor, but it works.

    Reply

      • I am making this next Friday to serve Saturday. Is it ok to use the flat smoked or do you really think the slow cooker is The best? Time is irrelevant ?. Thanks✌️??

        Reply

  6. I want to enter a Chili cook-off competition. Since people will only be taking a few bites to try, would this be a good recipe to use? It sounds amazing, but just wanting another opinion before I put in the work.

    Reply

    • Heck yeah it would! Honestly to this day this is still the best chili I’ve ever made and eaten. However, as you can tell by the ingredient and procedure list it is a labor of love so you have to be patient. Remember, soup always taste better on day 2 and 3. Good luck!

      Reply

  7. Hi there – am desperate to cook this and wonder what would happen if I added the beans / peppers / onions to the slow cooker after I prepared them – does that work?

    Reply

  9. BIll! This looks great. In order to try to keep this ‘authentic Texas’ category for a Superbowl cook off that I am entering, do you think it would still be good without the beans? 6 cans of beans is a lot of substance and I’m not sure it would be thick enough if I didn’t add them. It would probably serve far less people, granted. Maybe I’d up the size of the brisket, and try to cube it, instead of shred it. You’re the expert! What do you think? ( I personally think it sounds good with the beans, but that’s besides the point.)

    Reply

    • Nick- Great question, this is a Texas style chili in that I use brisket. You are correct thought because a true Texas chili is beanless. You could absolutely try to cube the beef. I would suggest doubling the vegetables and using more tomato paste to ensure it is thick. I would also remove the liquid from the tomato juice in the cans and let the tomatoes cook out the juice. Hope that helps? It’s a super tasty chili with the beans!

      Reply

    • I have thought about it. I’m not sure it would hurt it, but it would for sure change up the flavor and provide quite a bit of smokiness too it. Give it a try! P.S. This soup makes a lot!

      Reply

  12. Working on this chili, and I think the stout and chocolate are going to give it some great depth…even though I trimmed the fat cap, the slow cooker ingredients are pretty fatty.. should I skim some fat before adding to the chili? Also I made it milder by swapping Anaheim Peppers for jalapeño, and used a couple of cans of hatch green chiles instead of chipotles l…

    Reply


  13. I made this without the beans since I live in Texas and was entering this into a chili competition at work. I didn’t want to get ribbed for bringing stew to a chili competition. I smoked my brisket for 4 hours then finished it off in a slow cooker with a bottle of Guinness. The brisket turned out to be phenomenal and I initially struggled with the thought of shredding it and adding it to a chili. It was so good on it’s own, I didn’t want to ruin it. Since I only used the one beer with the brisket I added the second to the chili base which I allowed to stew for 4 hours as the brisket was breaking down in the slow cooker. After shredding the brisket I added it to the chili and allowed it to stew for 2 more hours. In total this was a 10 hour labor of love and the results were incredible, absolutely freaking incredible…
    After letting it cool I placed it in the fridge and let it mingle for 2 days, until time to compete. The competition was fierce and the judging was intense. Even without the beans I received my fair share of ribbing, “what’s this green stuff (green bell peppers), what’s this red stuff (red bell peppers), Texas chili doesn’t have bell peppers, nice stew”. Then came the, “whoa, that is good, I need this recipe, please, please, give me this recipe, this is the best chili I’ve ever tasted, dang son that’s some good stuff”. It took 1st place and I am now known around these parts as the chili guy.
    This turned out to be not only the best chili I’ve ever tasted, it was up there as one of the best tasting dishes I’ve ever put in my mouth, of any kind. By far the best thing I’ve ever cooked. For me, the heat was perfect, enough to categorize it as chili but not so much you couldn’t eat an entire bowl. Lastly, the brisket I was worried about ruining was not ruined, it was melt in your mouth perfected…

    Reply

    • Great post @TheChiliGuy… Since you omitted the beans altogether, did you adjust any of the ingredients / amounts? I am planning to do exactly as you did… smoke the brisket a few hours, then finish in slow cooker, etc. Thanks for sharing!

      Reply

  14. Really can’t wait to try this recipe! One question though – looks like 168 oz of tomatoes are called for. Did I read that correctly? Seems like a lot, but maybe some of the liquid cooks off?

    Reply


  15. Hello, looks great! I am starting on the list for a big dinner tonight but seems like that with so much liquid there will be lacking a LOT of meat. If I double the meat quantity (or double using pork shoulder) will it be OK? Whole brisket or just the flat is recommended?

    Reply

  17. My mouth is watering just reading this recipe! However, I absolutely loathe chickpeas. Would this dish taste significantly different if one were to substitute lentils?

    By the way, I don’t care whether it’s called “chili” or a “stew”. If it tastes good I’m fine with it.

    Reply

  18. Couple of questions –

    1) what type rub would you recommend for smoking the brisket instead of slow cooker? Simple salt at pepper?

    2) why stout beer? Would another style of beer change much?

    3) specific type dark chocolate or at least cocoa %?

    4) if I’m cutting in half, cut everything in half or will some of the spices/seasoning be too strong? Ask this because I’ve cut recipes down before only to find one of the flavors too strong

    Thanks

    Reply

    • All great questions Kenny!
      1) I’m a bit of a purist when it comes to smoking so I’m always a Kosher salt and fresh cracked pepper kind of guy.
      2) I like the chocolatey dark flavors stout brings and think it works well with this recipe, but you can absolutely try something different like a porter or dark ipa.
      3) I used a 60% cocoa bittersweet.
      4) Well I’ve never cut the recipe in half but if you do then I would use 1/3 of the seasonings just to see where you stand and at the end if it needs more feel free to add. You can always add more, but can never take away.

      Reply

  19. Hi @Chef Billy Parisi – It’s time to make this chili! I just want to confirm that the recipe calls for a total of 6 28-oz cans of tomatoes for the chili (plus 1 for the brisket in the slow cooker)… Is that accurate? Thanks!

    Reply

    • Yes, but some people have complained that they do not like the flavor of the chili after they place the juices from the crock pot into it. This thing seriously makes a TON of chili so be sure to play with the flavor a bit and use this recipe as a guide and not gospel.

      Reply

      • Awesome. Thanks for the quick confirmation. I’ll let you know how it goes. (I smoked my brisket using Oak and a little mesquite). Cheers.

        Reply

  20. Just want to be sure, because I have cooked brisket in my slow cooker for 8 to 10 hours on low heat and it turned out tender. On your recipe, you use high heat for 8 hours. I just want to confirm the “high” heat, because I am worried it might overcook the brisket.
    I can’t wait to try this recipe, it looks the perfect complete meal, as I am staying away from the carbs.

    Reply

    • my slowcooker cooks on the lower side so high worked for me. If you can get it tender to where it pulls apart so stick with that. Thanks for asking! Also, some people didn’t like the flavors in the juices from the crockpot when they added it into the chili pot so add a little bit at a time until it tastes good.

      Reply


  21. Very well done recipe. I modified it slightly by smoking my brisket for 6 hours before putting it in the slow cooker for an additional 6 hours. I cut down by 1 can of chopped tomatoes and fortified it with a little beef base. I also cooked the tomato paste down after the peppers were done to soften the bite. The end result was awesome!

    Reply


  22. I made this recipe for a work chili cook-off. I smoked the brisket. I made the recipe 1/3 smaller and I halved the spices. My whole family loved it! To me, this was the best chili I’ve ever tasted. Unfortunately, not everyone at work agreed and I did not win the competition. I think some didn’t like it because it wasn’t “traditional” (a more traditional chili won). It did, however, create the biggest buzz, and I think it was easily most people’s second favorite.

    Reply

    • I use an 8 qt, but honestly this make a ton of chili so I would look at cutting it in half. Also be careful with the leftover juices from the crock pot and adding it to the soup as some did not like the flavor after they put it in there, so be mindful to add a bit and taste it.

      Reply

  24. I am Making the chili now and could not find the chipotle peppers in adobo sauce- is there an alternative? Thank you for the recipe!

    Reply

  25. I am trying to make this gluten free and having trouble with the dark beer. Do you think I should still try with a lighter GF beer? Thank you! It sounds delicious!

    Reply

  26. I just noticed the recipe adjustment doesn’t work in the tomatoe cans. I halved the recipe but they didn’t adjust. Was that the intentions, cause that seems weird if you always have the same number of tomatoe cans no matter the size of the recipe.

    Reply

  27. Hi Billy! I smoked a 17lb brisket yesterday and am going to give this chili a whirl today. My question to you is since i wont be using a slow cooker for the brisket, should i add the slow cooker ingredients to the pot when i assemble the chili? Maybe 1 bottle of beer instead of 2? Thanks in advance!

    Reply

      • Thanks Billy. I will keep you posted. Oh yeah, as far as the dark chocolate goes, i just shredded a bar of Ghirardelli. Will that work?

        Reply


  28. I had just over 2.5 lbs of smoked brisket left from last weekend so I decided to try this recipe out but cut (most of) the ingredients in half. I diced up the brisket and threw it in my Dutch oven on the stove top to heat up a bit then added 1 bottle of modelo Negra, a 14 Oz can of crushed tomatoes and 2 Oz left over coffee from this morning. I brought that to a boil and reduced the heat and simmered for an hour (ran out of time smoking the brisket last weekend so it was a little tougher than I prefer) I went with 1 yellow onion and a half of a red and sautéed those with 4 cloves of garlic (you can never use too much garlic lol) stuck with 2 jalapeños and 1 poblano, and 1 red and 1 green pepper, I did cut it down to 1 chipotle pepper though, halved all the tomato and bean amounts as well as all the spices but I did add 1/2 tbsp cayenne. It all didn’t fit in my Dutch oven so I transfered it over to the crock pot and set it to high for 4 hours, it smells amazing in my kitchen right now, I can’t wait for dinner!

    Reply

  30. Question: the recipe says to slow cook the brisket on high for 8 hours. After it’s cooked for 4 hours to add other stuff. Then cook on low for 4 hours. Does that mean cook for 8 hours total? Or 12? Thanks!

    Reply

  31. I going to try this recipe with leftover smoked prime rib and a little elk chorizo. I think it will be awesome!

    Reply

  34. does the chili have an overly powerful taste of cinnamon. i have tried recipes with adding cinnamon and you could clearly taste it in the chili, which was not good in my opinion.

    Reply

  36. Thank you for continuing to answer questions on an old post!
    These may be obvious answers but though I’d ask anyway..
    Are the beans cans 15ozs? Are three stout bottles 12oz size or larger 20oz bottles?

    Reply

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