Grab the chips, cheese and sour cream as this Brisket Chili recipe will knock your socks off!
This recipe is so simple to make and yet delivers big time on flavor! It is packed full of protein to give you a filling meal on a weeknight or a great addition for a tailgate party. Since you are using leftover brisket here, it is easy to pull the rest of the ingredients together to make this in no time.
When Jason smokes a huge brisket, I am always at a loss of what to do with all the leftovers. I challenged myself to make a few recipes to use up the extra meat. I expect you might have the same problem!
🍽️ Cooking Instructions
This is such a great recipe to make when you are short on time but need big flavor. This is the recipe I use to take to office parties, tailgates or block parties. Chili fans will love it, but it definitely isn’t the traditional chili you’re probably used to. I think it is richer, with more complex flavors. You’ll see what I’m talking about.
Grab your slow cooker and shred up two cups of brisket that you have leftover and we’ll get started.
Step One: Spray the inside of the slow cooker. Put in the two cups of shredded brisket. I usually just pull this apart with my hands, but you could also use a couple of forks.
Step Two: Add in the chopped onion, chopped pepper, seasonings, beer, beans and tomatoes. You can use chilis if your family likes them.
Step Three: Stir it all together and cook on low for 6-8 hours. The chili may be a bit soupy initially, but this is one of those recipes where it is even better the next day! If you are planning to serve it immediately, only use half a can of beer.
We served our chili over a bed of rice, so I kept it soupy. The rice absorbed the excess moisture. If I was serving it over a bed of tortilla chips, I would want it dryer though.
🍴 Serving Options
You can serve this chili several ways for amazing flavor!
- Over a bed of rice (my preferred way of eating chili)
- Serve on top of a bed of noodles. Sounds funny but try it! It is yummy!
- Serve over a bed of tortilla chips
Toppings to Use
- Sour cream
- Chopped up red onions
- Chopped fresh tomatoes
💡 Recipe Tips
This is a great recipe to meal prep for a busy weeknight or even for the tailgate! Here’s the tips to make this speedy-fast for you when you still want to take a homemade dish to the potluck but simply don’t have time. Here is your solution!
- Chop up onions and store in refrigerator
- Chop up peppers and store in refrigerator
- Shred and measure out the brisket
- Prep the slow cooker
- Measure out the spices and put in a bowl and cover
Doing these few steps ahead of time will mean you are ready to turn on the slow cooker, dump in the ingredients and get out the door in under five minutes. Dinner will be ready when you get home! This is perfect for busy households that want an incredible meal.
This chili freezes extremely well! You can keep this in the freezer for up to three months. I add them to freezer containers for Jason’s lunch. He takes it out and reheats it while he is at work. Winner winner!
Related Brisket Recipes
Brisket Using the Foil Method – This is going to go down as our favorite way to make brisket so far! It simply fell apart and shredding it for this recipe was almost as easy as just touching it. It fell apart and was so juicy!!
Dry Rub Brisket with Bacon BBQ Sauce – This is an oldy but goody! If you plan to use the brisket for lots of different recipes, make sure you only use sauce on the part you are not using in future recipes or everything will have a bacon bbq sauce flavor!
Brisket Nachos – These are the BOMB! Seriously, I am in love with these and I’m not joking! We love nachos in our house and have to be careful now that I got this one going on. My son said it tasted like a food truck at a brewery. Thank you!! I’ll take that!
Brisket Baked Beans – I am so guilty on this one. I pretty much had my family stand down and back off when I made these. They moved up to my all time favorite baked beans ever! I can’t wait for you to try them. Plus they are the perfect dump and go recipe to use on Memorial Day or July 4th when you have lots of other things on your plate!
If you have a great leftover brisket recipe, share below! We would love to talk about it!
Smoked Brisket Chili in the Slow Cooker
- 2 cups Shredded Brisket cooked/smoked
- 1 cup Onion chopped
- 1 Bell Pepper chopped
- 3 cloves Garlic minced
- 3 tbsp Chili Powder
- 2 tsp Cumin
- 1 tsp Smoked Paprika
- 12 oz Beer
- 30 oz Diced Tomatoes
- 2 cans Black Beans
- 4 oz Diced Chilis
- In a crockpot set to low, combine all the ingredients into the crockpot and stir well to combine
- Cook on low 6-8 hours
- Serve with chips, guacamole, peppers, sour cream, jalapenos. Can this recipe get any easier?