Brisket Chili Recipe in the Slow Cooker

Grab the chips, cheese and sour cream as this Leftover Brisket Chili recipe will knock your socks off! This hearty hands off recipe is perfect for chilly fall days or tailgating with friends.

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 we smoke a huge brisket, I am always at a loss for 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.

🐄 Ingredients

Let’s talk about the main ingredients of this delicious recipe.

Shredded Brisket | Naturally, the main event is obviously the shredded brisket. It’s best to use smoked brisket to get the most flavor.

Beer | Any kind of beer you like will work and you might as well drink one while you are throwing together the chili too.

Black Beans | We like to stick to regular black beans, but kidney beans are also acceptable.

🔥 Instructions

This is such a great recipe to make when you are short on time but need big flavor. This is the one I use to take to office events, 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. Add 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! 

• 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

Of course, you need to add some goodies to the top of the chili when serving. Here are some of the most popular:

💡 Expert 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. 

👨‍🍳 Recipe FAQs

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