This Slow-Cooked Brisket chili is the ultimate recipe to show off to your friends and family especially on game day. It is quite simply the best!
The number one most google searched food item in the month of February is Chili, so I made sure this 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 It
I don’t say this lightly but this 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 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 :-).
Different Chili Recipes
For some reason, brisket chili is just one of those things that are hard to 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 so good. 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 brisket chili 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-Cooked 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, 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.
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 without the breaking down of the vegetables. In the end, you simply combine everything and simmer. Easy as that!
The end result of this 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
- Season the brisket and sear it until golden brown.
- Add the cooked brisket to a slow cooker with beer and diced tomatoes for 8 hours.
- After 4 hours of the brisket cooking, caramelize the onions until golden brown in a large separate pot.
- Add the beans, tomatoes, and seasonings to the pot of caramelized onions and cook on low for 3 hours.
- When the brisket is done cooking shred apart and adds the entire mixture to the large pot of vegetables.
- 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!
Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Slow-Cooked Brisket Chili Recipe
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 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.
Eric says
This recipe is fantastic. Made it several times now. First time I entered into a chili cook off. Won 2nd. Next time I plan to smoke the brisket with hickory and apple then add to the rest.
Alex Bayly says
Hi! Is it correct when scaling down the recipe that the amount of canned tomatoes stays the same?
Chef Billy Parisi says
it should scale down as well.
rt says
“Texas Style Chili” has no beans, ever. I like beans in my chili but you can’t call it Texas
Chef Billy Parisi says
It’s not called Texas chili, it’s called slow cooked brisket chili?
Chef Nelson says
Love you videos and recipes. You are my new fav. Love to cook with ya one day.
James Warsh says
FIRST PLACE IN CHILI COOKOFF!!
My wife and I found your online recipe and gave it a try, following the directions to the letter. ( Quite delicious; everybody loved it, even my son, whose not a chili lover, requested more!) Then we did a few minor tweaks to alter to our specific tastes as we decided to enter the chili in a local contest. We won first place out of thirty entries.
Instead of braising the brisket, I smoked it in pecan wood to 203 degrees, wrapping it in butcher paper at the stall. Did use two bottles of porter beer, though, but it was added after the onions, garlic and peppers were caramelized.
Wanting more heat, four chipotle peppers in adobo sauce was used and not two. Also, 2T of additional chili powder and 1T of additional cumin were added as was three quarter cup of dark brown sugar.
When finished, the brisket was cut into 1-2 inch thick slices, pulled and then added to the pot of chili to rest overnight, refrigerated, until the next evening’s event.
P.S. began smoking the brisket at 7AM in Wisconsin. Outside temp minus 2 degrees. Helps you move a little faster.
Chef Billy Parisi says
LOVE THIS and so glad it turned out so awesome for you all!
Lisa says
Do you use unsweetened dark chocolate? Will 85% dark work? Or use some without sugar?
Chef Billy Parisi says
That’ll work.
Joseph says
I’m doing this tomorrow during snowmeggedon. I’m going to use some brisket leftovers I’ve already smoked. Totally agree about caramelizing the peppers, onion, and garlic, makes all the difference. Beans in chili makes it yankee stew or taco soup🤣 Nothing wrong with it, just don’t call it chili.
Michael says
Curious about the 4lb. brisket…
Are you referring to the “flat” or the “point” of a brisket?
Two very different parts.
Also, here in Texas, many think beans in Chili are sacrilege…
How would this recipe work without beans… maybe more brisket?
Thank you!
fd says
Im excited to try!
only need it to feed about 16 people should I just half the whole recipe?
Chef Billy Parisi says
yes I would
Bobby Sanchez @BoxingRingTech says
I used this recipe but I smoked the brisket with mesquite for 14 hours and I used Anaheim peppers which kicked up the heat a bit but nothing but compliments. The only thing is what size are the cans of beans are you describing in the recipe?
Chef Billy Parisi says
15-oz
Micky P says
Mmm chili good
Old Scout says
Sounds like a great way to use brisket. Even halved, it seems like a lot of tomatoes. I plan on using a Dutch oven (don’t own a slow cooker) can I use the same times or do I need to adjust? I love all the carmelizing – that really makes sense!
Pamela says
Reading the recipe I’ve been wondering about one or two things but first, I agree with you 100% about placing raw meat in a slow cooker. There is just something about that goes against nature. I learned several years ago, most likely mistakenly thinking for decades low and high in a slow cooker meant different temperatures. I was shocked to learn the difference was the amount of time required for the cooker to reach the simmering point. I also don’t think most people understand the consequences of removing the lid on a slow cooker. Each and every time it requires that appliance 30 minutes to restore its temperature, even for a tiny peek. But first, I just wanted to clarify something. The way the recipe is written it states to a “a” can of tomato…..and so on and so forth. When I opened the recipe the quantity was set on 32, I didn’t change it as I want to freeze containers of it for family members (AND even me, its ACTUALLY gluten free as long as I’m careful of the stout chosen PRAISE BE TO GOD, FOR ONCE!) and most things with cans require more than one. I’m assuming when it says “a” it means THE because reading down through the recipe I don’t see where these ingredients are added later. But mostly I’ve been wondering, rather than doing this in a slow cooker. why isn’t chili ever done in the oven? Traditionally I’ve always seen every recipe using stovetop or slow cooker. If its to be slowly simmered for HOURS, is there a reason the oven won’t work? And by the way, I TOO am a bean person and my dad REALLY loves beans, almost any bean. He even went NUTS over homemade (not from a can) refried beans he’s had in Mexico on their RV/train excursions. That’s this thing they’ve done a couple of times when a group of about 20 RV motorhomes are set on flatbed train cars. Then when they stop for the night they don’t stay in hotels, each person stays in their own bed and RV. Now I think when the train is moving they’re not allowed to be in the RVs for safety but that’s a pretty cool way to travel. Then in certain places they backed the RVs off the train cars and they all would drive as a group to certain places. If you knew my mother you would know how much better it is. She can’t STAND staying in hotels. The reason, sleeping in a bed all those other people have slept in and don’t even mention the bedspread. Perhaps she wouldn’t do it in the Waldorf-Astoria or an equal place but most others, first thing she does is rip that thing off the bed. Now they do stay in hotels at times but she’s not a happy camper. Funny enough though, she never complains about their beds when traveling on Amtrak which is what they usually do now traveling cross country rather than driving the RV. As my dad will be (God willing) 80 on November 7th. Which my dad doesn’t complain TOO much about seeing as he’s the biggest train nut you’ll ever meet. This coming Thursday until Sunday my dad and one of his train buddies are going in the RV to some train convention type of thing and I’m contemplating whether I should put some of this in the RV for them. But I’m not sure, two guys in a closed RV eating all those beans? Maybe not such a good idea!