Description

This Slow Cooker Fire Roasted Brisket Chili is a rich, hearty chili featuring tender, slow-cooked beef brisket combined with smoky spices, fire roasted tomatoes, and creamy pinto beans. Perfectly balanced with layers of flavor from smoked paprika, cumin, and chili powder, this chili simmers low and slow in a crockpot to develop deep, comforting tastes. Served with classic toppings like sour cream, cheddar cheese, and fresh jalapenos, it’s an ideal crowd-pleaser for chilly evenings or game day gatherings.

Ingredients

Brisket and Seasoning

2 pounds beef brisket
1 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon olive oil
½ cup chicken stock or your favorite beer

Vegetables and Aromatics

1 sweet onion, diced
2 bell peppers, diced
4 garlic cloves, minced

Spices

2 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons cumin
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes

Tomatoes and Beans

2 (14 ounce) cans fire roasted tomatoes
2 (15-ounce) cans pinto beans, drained and rinsed
1 (14 ounce) can crushed tomatoes
1 cup chicken stock or your favorite beer

Toppings

Sour cream
Grated cheddar cheese
Jalapeno peppers
Chives or scallions

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Instructions

Prepare the Brisket: The night before cooking, combine the brown sugar, kosher salt, freshly ground pepper, smoked paprika, and garlic powder. Rub this seasoning mixture thoroughly over the beef brisket. This prep ensures the flavors penetrate deeply during the slow cooking.
Sear the Brisket: Heat olive oil in a dutch oven or heavy pan over medium-high heat. Sear the seasoned brisket on each side until a golden-brown crust forms, about 2 minutes per side. This step locks in juices and adds flavor.
Slow Cook the Brisket: Transfer the brisket to your slow cooker and add ½ cup of chicken stock or beer. Cook on low for 8 hours to make the meat tender and flavorful.
Sauté Vegetables (Optional): Remove the brisket from the slow cooker. If your slow cooker has a sauté function, use it to soften the diced onions, bell peppers, and minced garlic until tender. If not, sauté them in a pan on the stovetop.
Add Spices and Remaining Ingredients: Stir in chili powder, smoked paprika, cumin, dried oregano, crushed red pepper flakes, fire roasted tomatoes, crushed tomatoes, pinto beans, and 1 cup chicken stock or beer. Return the brisket to the slow cooker and mix well.
Final Slow Cooking: Cover the slow cooker and cook on high for 2 to 4 hours, or on low for an additional 6 to 8 hours. This allows all flavors to meld beautifully and the brisket to shred nicely.
Serve and Garnish: Once cooked, shred or chop the brisket if desired. Serve the chili hot topped with sour cream, grated cheddar cheese, fresh jalapeno slices, and chopped chives or scallions for extra flavor and color.

Notes

For best flavor, prepare the brisket seasoning and rub it on the meat the night before cooking to allow the spices to penetrate.
Searing the brisket is an important step for developing rich, deep flavors even though it adds a little prep time.
If your slow cooker does not have a sauté function, sauté the vegetables in a separate pan before adding to the slow cooker to soften and develop flavor.
This chili freezes well and can be stored in airtight containers for up to 6 months.
Adjust the crushed red pepper flakes to your preferred level of heat or omit entirely for a milder chili.
Use chicken stock or beer depending on your preference for flavor depth; beer adds maltiness while stock keeps it savory.

Prep Time: 20 minutes (plus overnight for seasoning)
Cook Time: 10-12 hours (8 hours low + 2-4 hours high or 14-16 hours low total)
Category: Main Course
Method: Slow Cooking
Cuisine: American